How about making a sweet roast? Another name is Gaza meat.

Simple and delicious, it is definitely a good dish at home. Taomei has eaten here several times in Sichuan and she was absolutely amazed. Let me tell you, it is much more delicious than the fried white meat and crispy yellow vegetables in Northeast China. It is indeed Sichuan cuisine!

What Sichuan people call Shao Bai is actually what we call braised pork. Generally speaking, they are pork with pickled vegetables and pork with fermented bean curd, both of which are salty. Therefore, this kind of braised pork is called salty roasted pork in Sichuan, and its counterpart is sweet roasted pork. The base of Tian Shao Bai is simply brown sugar glutinous rice. If you are particular about class, go for Babao sweet rice. The sandwich sandwiched between the meat slices is our protagonist today, red bean paste. Let’s talk about the specific methods.

Taomei Taomei’s private version of sweet and white recipe.

The first step is to make the eight-treasure sweet rice.

Soak rice and black rice for half an hour, and soak red beans and mung beans for three hours. Then prepare some raisins, red and green silk, candied fruits, ripe dried fruits, etc.

Mix the rice, black rice, mung beans and red beans evenly and steam until cooked. You can put them together in a rice cooker and add half of the usual cooking water to simmer.

While hot, pour a spoonful of lard and brown sugar and mix well. We will use other ingredients when steaming them later.

Step 2, process the pork belly.

For a piece of pork belly, it is best to choose hard rib pork belly. Clean it thoroughly and clean the hair on the pig skin. Then add ginger slices, white wine, and Sichuan peppercorns to the pot with cold water. Bring to a boil over high heat, skim off the foam, and simmer over low heat for about 15 minutes.

Dry the pork with a layer of brown sugar water while it is still hot. Let cool and cut into slices of about 0.5 cm. Sweet Shao Bai does not require fried meat, everyone needs to understand this.

Put a little more lard in the pot, add red bean paste and stir-fry. Then pour in a little more wine and some brown sugar and stir-fry evenly. Adding wine can remove some of the greasiness of the pork while it is steaming, and can also increase the aroma of the wine.

Place the meat slices skin side down in the bowl, and add a layer of red bean paste between each two slices of meat. The traditional method is to cut it with a clip blade, that is, leave 0.5 cm of the first piece uncut, cut the second piece, and stuff the bean paste directly inside.

After everything is placed, place the various rice noodles and dried fruits left on top, and then top it with eight-treasure sweet rice.

Step 3, steam until sweet and blanch.

After the steamer is steamed, pour a little sweet fermented rice juice and put it in. Steam over high heat for about two hours.

When eating, you only need to invert the bowl onto a plate, sprinkle with white sugar and black sesame seeds, and it will be a standard sweet roast.

The above is Taomei’s answer. If it is helpful to you, please like and follow. Thank you for your support.

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