1, buy winter vegetables and wash them with clear water for 3 times, and drain them for later use.
2. Add water to the pot, put the pork belly in the pot and boil it on medium heat for about 20 minutes.
3. Cool the water slightly after taking it out, and then apply soy sauce to the skin (don't pour out the water in cook the meat, it will be useful later).
Sichuan shaobai
4. Pour rapeseed oil into the pan, heat the oil, and carefully put the pork belly skin down into the oil pan.
5. After the skin burns the color of Jiao Hong, carefully clip the meat and soak it in the water in cook the meat for 5 minutes.
6. At this time, stir-fry the dried winter vegetables with the oil in the pot, and add some ginger grains to stir-fry together.
7. Then cut the soaked pork belly into pieces with a thickness of about 5 mm.
8. Put the skin down in a bowl, add ginger, pepper powder, salt, white sugar and chicken essence, and finally drizzle with aged vinegar, light soy sauce and light soy sauce at the ratio of 1:3: 1
9. Spread the fried winter vegetables on the coded pork belly and prepare to steam in the pot.
10, after all the pork belly is packed in this way, spread all the winter vegetables on it, steam on high fire for 20 minutes, then steam on medium and small fire 1 half an hour.
1 1, after steaming, take out the bowl, buckle the plate on the bowl, turn it over gently and quickly, and a plate of soft glutinous but not greasy pork is finished.
Cooking tips
1, when you go to buy pork belly, you'd better buy a large piece instead of a small one, which is more convenient and easy to cut when frying.
2. Don't pour out the water in cook the meat. It is best to soak the fried pork belly.
3. The role of soaking is to make the skin soft so that it can be cut into pieces, because the skin has been fried hard when it is fried in the oil pan, and it is easy to cut off the skin when it is cut without soaking in hot water. So this step is indispensable.
4, it is best to choose rapeseed oil as oil, which will be more fragrant and the color of the skin will look better.
5, can not be cut too thin, so that when steaming, the skin and fat part will be steamed.
Practice 2
Sichuan's practice of boiling white (salted boiled white-deducting meat)
Salted and boiled:
Materials:
500g pork belly with skin, Yibin sprouts (salted and boiled with sprouts as the base, I use snow vegetables, dried mushrooms, winter vegetables, etc.) 1 50g, red soy sauce (dark soy sauce) 1 spoon (130ml), cooking wine/kloc-0.
Cook the meat: cooking wine 1 teaspoon (5ml), pepper 10, onion15g.
Practice:
1, skinned pork belly and Yibin sprouts (salted boiled white is usually made of sprouts, I use snow vegetables, dried mushrooms, winter vegetables, etc.).
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 into the water and cook for about 15 minutes. When the meat is five ripe, pick it up and drain it.
3. Apply red soy sauce (dark soy sauce) to the skin.
4. Put a small amount of oil into the wok or pan, put the skin of the meat down into the pot and fry it until the skin is brown and red.
5, the skin should be fried brown and slightly foamed.
6. Cut the meat into large pieces 6 cm long and 3 mm thick.
7. Mix the remaining red soy sauce (dark soy sauce), cooking wine, salt, sugar and 1 tablespoon of oil into a juice.
8. Soak the sliced meat in the juice, and put the skin down neatly in a large bowl.
9. Spread the bean sprouts (salted and boiled with bean sprouts as the base, I use bagged preserved vegetables, dried vegetables and winter vegetables, etc., which can be used directly without treatment, and if dried dried preserved vegetables need to be cleaned, chopped and fried) on the meat slices, and compact them.
10, put the paved meat slices into a steamer and steam for 40-60 minutes. When eating, buckle a large plate on the bowl of steamed meat, turn it over and remove the bowl.
: )