Yes, salty roasted white rice originated in Sichuan Province, China. It is a famous dish in the Sichuan and Chongqing regions of China. It belongs to Sichuan cuisine. This dish is known for its tender texture, thin strips, salty and sweet taste, and mellow taste. And famous all over the world. Roasted with vegetarian meat dumplings, it adds a special flavor.

Xian Shao Bai uses pork belly as the main ingredient. The cooking technique of Xian Shao Bai is mainly steaming, and the taste is salty and sweet. The main ingredient in the dish is bean sprouts or salted vegetables.

Detailed production steps:

1. Wash the prunes, soak in water for 10 minutes, drain the water, heat the oil pan, add peppercorns and ginger slices and stir-fry until fragrant.

2. Add prunes and stir-fry until fragrant, then add five-spice powder and sugar and stir-fry evenly, set aside.

3. Wash the pork belly, blanch it in water, add water to cover the pork belly, add a few peppercorns and ginger slices, boil the water and cook for about 15 minutes, until it is about 90% cooked.

4. Pick up the pork belly, dry the skin with kitchen paper towels, apply a little soy sauce while it is hot, and leave it to dry.

5. Add extra oil to the hot pot. After the oil is hot, add pork belly and fry, skin down, until the skin bubbles.

6. Cut the pork belly into slices about 0.3 cm thick. Mix the light soy sauce, salt and remaining dark soy sauce into a sauce. Put the cut pork belly skin side down and put it evenly into a bowl. Pour over the sauce. Serve the sauce.

7. Cover the fried prunes and put them into the electric pressure cooker. I used the porridge setting, set it to the highest pressure, and steam until soft and glutinous.

8. After taking it out of the pot, place it upside down on a plate and sprinkle with a little chopped green onion.