Have you ever heard of the dish of salt-roasted white rice in your daily life? Xian Shao Bai is actually what the Sichuan people call it. I feel that its production steps and materials are no different from braised pork with pickled vegetables. So when making Xian Shao Bai, why do you need to burn the skin of the meat? In fact, this step is to better remove the fishy smell. Because the raw material for making salty roasted pork is pork, we all know that there will be a lot of grease and residual pig hair on the pork skin. If it is not removed before making, the dish will not be very delicious. There is a fishy smell.

Therefore, when making salty roasted pork, you must first burn the pork skin. There are two ways to burn the pork skin. For example, wash the fresh pork first, then use an open flame to sear the skin, and then Pour it into clean water and scrape off the burnt parts with a kitchen knife.

Another way is to heat the bottom of the pot without adding oil, then press the pork skin directly on the bottom of the pot and roast it at high temperature to remove the remaining pig hair. The purpose of this method is to remove the fishy smell of pork and some tiny pig hairs, so that the food can taste more layered. So today we will share how to make delicious salty roasted white meat.

First prepare a piece of pork belly with skin, and use either of the above two methods to sear the skin of the pork belly. Then cut the pork belly into thin slices, add light soy sauce, oyster sauce, soy sauce, sugar, honey, minced ginger and salt to marinate for more than half an hour. Then prepare some dry winter vegetables and soak them in water. Heat oil in a pan and fry the marinated pork until golden brown. Then remove and control the oil. Wait until it cools down before proceeding to the next step. .

Put the winter vegetables into the pot and stir-fry until fragrant, place the cooled pork belly evenly in a bowl, then place the fried winter vegetables evenly on the pork belly, then steam over high heat for four hours and it's ready. When the pot is out of the pot, turn the bowl over on the plate and serve.