Saobai, many people may not have heard of this dish. The most important thing to remember is that it is a folk food with local characteristics in the Sichuan area.
Sichuan friends know, in the Sichuan region, the feast has "three steam nine buckle" customary habits, and roast white is one of the indispensable dishes.
This dish is home cooking, but the work is more complex, so even if someone knows how to do will rarely do at home. Today, the thin monkey happened to come home to a friend, so it just happen to use this dish to entertain a bit, the same as the food you can also follow the learning, do to the family to eat. Here to share with you the practice:
Sichuan roast white
Materials: 500 grams of pork, 100 grams of Brussels sprouts, 6-8 slices of ginger, pepper, a little, moderate amount of dark soy sauce, 2 tablespoons of soy sauce
Practice:
1, the pot poured into the appropriate amount of water, put the pork, ginger 6-8 slices of ginger, the right amount of pepper, open the high heat to boil.
2, wait until the meat cooked until browned out to a plate standby.
3, in the meat skin with a brush with a layer of soy sauce color.
4: Heat a wok, pour in some oil, and fry the pork skin side down in the hot oil over low heat until golden brown.
5: Cut the fried pork into 3mm slices.
6: Heat the oil in a wok and sauté the sprouts in the wok over high heat.
7: Arrange the sliced pancetta evenly in a bowl with the skin side down.
8: Spread a layer of sauteed sprouts on top of the pork, and steam in a wok over low heat for 30 minutes.
9: Prepare a plate and put the steamed pork and sprouts on it.
Delicious tips:
1, the meat skin must be fried in oil, so as to make the roasted white more crispy mouth.
2, and Brussels sprouts steamed together as long as possible, because the sprouts can absorb the fat in the meat, so that the meat will not be so greasy to eat