Chongqing people buckle meat known as burnt white, many people traveling to Chongqing in the north, see the street full of small restaurants bean curd house noodle shop hanging burnt white, cage cage dish sign, but also a little confused, what is it? In fact, the white is salted vegetables buckle meat, cage refers to a small steamer steamed meat, steamed pork, steamed pork ribs, steamed beef, steamed lamb, and a large pot of braised fat intestines, braised beef, large pots of bean flowers, Sichuan cold noodles, cold noodles, as well as a wide variety of various noodles and pasta, inexpensive, special flavors, Chongqing can be said to be a gourmet city.

Chongqing people do roast white, fat and not greasy skin sticky meat rotten, roast white in the side dishes, salty and savory can be especially under the rice. To go to the street stalls and restaurants to order a bean curd rice, and then order a roasted white or cage, a pot of green vegetables and tofu soup, is the standard of many old Chongqing diners. If it is a treat, and then a braised fat intestines, braised beef, stir-fried lettuce, plus two two sorghum wine, can be described as sumptuous, costing only a few dozen dollars. Chongqing people do pay special attention to the color, meat skin crystal red, eat in the mouth and glutinous and elastic, and vegetables are also particularly elaborate, the choice of fermented old pickles or Yibin Brussels sprouts, so that the fermented pickles of the flavor of the meat completely penetrated, and then fat meat in the mouth is not greasy, full of aroma, very gluttonous addictive, that is, a lot of people do not eat fat people, encountered a Chongqing roasted white, but also eat a few slices of beautiful, can imagine how much the Chongqing roasted white, and the meat is not fat, it is not a good idea. You can imagine how Chongqing roasted white is a gourmet charm.

1) pot into the appropriate amount of water, a piece of pork, cold water with wine, ginger, pepper, cooked to 8 mature when the water drained (chopsticks can be inserted into the meat can be). 2) put a small amount of oil in the pot, add rock sugar, red soy sauce, color the meat skin, be sure to low heat, and so that the meat skin completely eat through the color after the crystal brown-red and slightly blistered, the meat pieces fished out and let cool. Add icing sugar this link is very important, add icing sugar coloring meat skin will shine. 3) the color of the meat slices, meat skin side down neatly yards in a large bowl, the old pickles and a little Yibin sprouts, evenly spread on the meat surface, put a little ginger pepper grains. The old pickles themselves are very salty, so you don't need to add any seasoning, and the Yibin sprouts are to add a bit of sweetness and color to the sauce, so the roasted white tastes better. Put pepper is to add a little bit of numb flavor, which is the characteristics of Chongqing burnt white.

4) will be paved with meat slices of the steam bowl into the steamer, high heat steaming forty minutes, until the skin and meat rake soft and rotten cooked, eat with a large plate buckle on the bowl of steamed meat, flip over to remove the bowl can be.