Be an exquisite pig girl, Sichuan Shao Bai, a home-cooked recipe for the finale of the banquet

Shao Bai is a folk home-cooked dish in Sichuan. At first I thought Shao Bai was As for a kind of wine, I now know that it is a very common dish in Sichuan, but its weight is very important in the minds of Sichuan people. Generally, there must be a dish of it when entertaining guests at home, and in After eating, it is usually in the state of a CD. Although it is slightly similar to Guangzhou's braised pork with plums and vegetables, the fat meat in this dish is fat but not greasy, and the lean meat is very chewy. It is very suitable for entertaining friends and relatives.

This dish is also very good for young girls to eat. It has the effect of beautifying and nourishing the skin, and it will never make you fat. Let’s seize the time to see how he cooks it. We prepared the required ingredients, including: 500 grams of pork belly, 100 grams of bean sprouts, a small piece of ginger, a little pepper, an appropriate amount of dark soy sauce, two Spoon light soy sauce, then clean a whole piece of pork belly and put it in the stew pot, then slice the fresh ginger and put it in the pot.

Add an appropriate amount of Sichuan peppercorns to the pot, cover the pot and cook over high heat until the pork belly turns slightly white. At this time, take out the pork belly and wash it with clean water. Find a brush with relatively soft bristles and apply a layer of dark soy sauce on the skin of the meat. The whole piece of meat will be dyed with color and it will look much prettier. Pour oil into a hot pan and fry the pork belly skin side down over low heat for five minutes. Then remove and cut into thicker slices.

Add an appropriate amount of oil to the hot pan again, blanch 100 grams of bean sprouts, then neatly place the sliced ??pork belly in a larger bowl, and evenly distribute it on top. Pour two spoonfuls of light soy sauce on top of the meat, put the newly fried bean sprouts on top of the meat, steam over low heat for 40 minutes, then put it upside down on a plate and serve. The thickness of the meat slices must be controlled well and slightly. If the meat is too thin, the fat will be steamed.

If it is too thick, the meat slices will not be cooked easily, so the thickness must be controlled. After the meat comes out of the pot, you can taste it. Take a bite and feel that there is still a little bit of oil in the meat, which explodes in your mouth. The whole mouth is full of that fragrant taste, but it is not greasy at all. It didn't feel greasy when I tasted it. Before I knew it, one piece of meat had reached my stomach, and I couldn't bear to stretch my chopsticks towards the next piece of meat.

It’s also good to have a bite of bean sprouts. The bean sprouts themselves are very fragrant, and coupled with the fat of the pork belly, it’s really special. In fact, its cooking method and appearance are really similar to braised pork with pickled vegetables, but its taste is more delicious to me than braised pork with pickled pickled vegetables. Anyway, I prefer Sichuan braised pork, and the making process of this dish is also better than mine. It's much simpler than I imagined, and it can be considered a tough dish.

Take the time to learn this dish, and you will be able to stand out at family gatherings or appointments with friends. Just imagine, they all look at you with admiration and envy. Doesn't it feel great?

But there is a very important premise. You must make this dish so good that they will all fall in love with it. Are you ready? Hurry up and take action. If you don't succeed once, try again. No matter what you do, it needs to be tempered many times. You have to believe that you can do it well.