Salted boiled white is a special food of Han people in Sichuan, which belongs to one of the most distinctive dishes in Sichuan cuisine. This dish has always been famous all over the world for its tender and thin texture, salty and sweet taste, and mellow taste. It is cooked with dried bean curd, adding a unique taste. Pork belly is the main material, and the cooking method of salty and boiled white is dominated by steaming, and the taste belongs to salty and sweet. The key seasoning in the dish, Xufu bean sprouts, is a native product of Yibin, Sichuan (formerly known as Xufu).
The practice of salted and boiled white
Ingredients: pork belly, bean sprouts, pepper, dried oil chili pepper, three-nai star anise, soy sauce, old brown sugar (no ice can be used)
Sugar, vinegar, ginger, salt
overall process
1, pork belly is cleaned, wok is boiled, the skin is burnt in the wok, and then the outermost layer of paste is scraped off.
2, boiled beef: it can be cooked until it is perfect. Put ginger in the case of cooking. I suggest adding some three-nai star anise and pepper, and adding a little salt after cooking for a while.
3. Wash the bean sprouts with fine sand, cut them into strips one finger and a half wide, and fry them with a small amount of oil. Note that before frying, you can add a little pepper and dry oil to chili pepper until it tastes good. In the case of frying, use light soy sauce to refresh the color.
4, heat a small amount of oil, put appropriate old brown sugar, boil it into foam, then brand the cooked meat inside, and brand the flesh into black and red.
5. Cut the second-baked meat into pieces, and dip each piece of meat in the juice adjusted with soy sauce, vinegar and old brown sugar in advance, with the same purpose of refreshing and improving color, and code the flesh down in a bowl. The juice that doesn't work can be poured into the meat bowl.
6. Put the fried bean sprouts evenly on the coded meat, and put the ginger slices, anise, and dried oil chili pepper evenly (but not put). You can also sprinkle a little salt on it if you want. The pot has just started steaming.
7, if you like to eat soft and rotten white, the entrance will be that kind, and the steaming time can be longer, about 20 minutes for the stove fire, 20 minutes for the Chinese fire and 5 minutes for the stove fire.
8. Cover it with a bigger bowl or dish, and turn it quickly to make a dish.
The above is a detailed introduction to the practice of burning salty and boiled white. In fact, boiled white is a kind of food that we often taste in our daily life, and it is not easy to make us feel very greasy when we do it, and we can match different vegetables and fruits to make it inside. It can also make the combination of meat and vegetables blend together properly when we eat it, so that the nutritional components will be more balanced. It is also a better side dish in our daily life. If students who don't know what to eat at each meal can try it in the above way.