The authentic method of cooking white is as follows:

1. Raw materials: pork belly with skin, Yibin sprouts, red soy sauce (dark soy sauce), cooking wine, sugar, salt, oil, pepper and onion.

2. Put a proper amount of water into the pot, add cooking wine, pepper and onion to boil; Put the whole piece of pork belly in water and cook for about 15 minutes. When the meat is ripe, take it out and drain it, and apply red soy sauce (dark soy sauce) on the skin.

3. Put a small amount of oil in the wok or pan, put the skin of the meat down in the wok, fry it until the skin turns brown, and pick it up; The skin should be fried brown and slightly foamed; Then cut the meat into large pieces 6 cm long and 3 mm thick.

4. Mix the remaining red soy sauce (dark soy sauce), cooking wine, sugar and 1 tbsp of oil into a juice; Then soak the sliced meat in the juice, and put the skin down neatly in a big bowl.

5. spread Yibin sprouts on the meat slices and compact them. Put the paved meat slices into a steamer and steam for 4-6 minutes. When eating, buckle a large plate on the bowl of steamed meat, turn it over and remove the bowl.

the difference between boiled pork and braised pork with plum vegetables

1. Different cuisines

Boiled pork and braised pork with plum vegetables belong to two different cuisines. Boiled white is a traditional food in Sichuan and Chongqing, so it belongs to Sichuan cuisine. Braised pork with plum is a traditional dish in the south of the Yangtze River, belonging to Jiangsu and Zhejiang cuisine. Therefore, in the regional cuisine, these two dishes belong to different cuisines, which is their biggest difference.

2. Different production methods

Boiled white pork and braised pork with plum vegetables are also different in production methods. The method of cooking white meat is to cook the whole meat first, then put it in a pot to fry it, and finally slice it and steam it in a pot. However, the method of deducting meat from plum vegetables is to cook them first, then slice them directly and steam them with the meat, without frying them. Therefore, the production method is different.

3. Different ingredients

Although both boiled pork and braised pork with plum vegetables are made of pork belly, boiled pork has only pork belly, while braised pork with plum vegetables has dried dried dried plum vegetables at the bottom, so these two dishes are different in ingredients. And the taste will be different, such as braised pork with plum vegetables and the aroma of dried plum vegetables.

4. Appearance and taste

Braised pork with plum vegetables: golden in color, fragrant, sweet and refreshing, neither cold nor dry, neither wet nor hot, and it has long been known as a "healthy" dish. "Braised pork with plum vegetables" is really delicious, refreshing but not greasy, and is well received by Huizhou citizens. For a time, it has become a delicious dish at Huizhou banquets. The characteristics of this dish are: rotten meat tastes fragrant, salty and slightly sweet, fat but not greasy.

Boiled white: a special dish in Sichuan and Chongqing, which is a Sichuan folk dish with strong local characteristics, that is, braised pork in the north. Generally, it is divided into salted boiled rice and sweet boiled rice. Salted boiled rice is usually made of sprouts from Yibin, Sichuan. The sweet boiled rice is made of glutinous rice, steamed with pork belly and bean paste, sweet but not greasy, smooth and soft. Boiled white is an indispensable dish in the Sichuan peasant banquet "three steamed and nine buckled".