The key point of sand meat is that the rice is soft and hard for a long time, and the second is to steam the meat with sand when it is hot.

Generally, it takes about two and a half hours for the meat to become transparent on the long rice. I'm a steamed vegetable chef, believe me.

If you don't know anything about steamed vegetables, you can ask me on QQ.

Baishao, also known as Sichuan cuisine, is mainly composed of Chengdu cuisine, Chongqing cuisine and Sigong cuisine, and is one of the local cuisines in China.

Sichuan cuisine has spicy, strange and homely flavor, including more than 30 kinds of tangerine peel, salt and pepper, litchi, sour and spicy garlic paste, sesame sauce and mustard. Especially good at spicy, fishy, strange taste, known as "taste-oriented" and "spicy-oriented". Sichuan cuisine has a variety of cooking techniques and is good at changing. Commonly used are fried, fried, fried, roasted, stewed, braised, boiled, mixed, pickled and rotten. Especially in small frying, stir-frying, small burning, dry burning and dry frying.

The influence of Sichuan cuisine is not only popular in the northern and southern cities of China, but also spread to Southeast Asia, Europe and the United States and other countries and regions. It is one of the schools with a wide range of radiation in China local cuisine.

At present, there are more than 5,000 kinds of Sichuan dishes suitable for different banquets and different consumers. We selected 100 cases of high and medium-grade dishes with outstanding Sichuan flavor. Through the live demonstration of famous chefs of Sichuan cuisine, we can understand and master the production techniques of Sichuan cuisine.

Features: Named for its longan-like shape, it is a traditional dish in Sichuan. It is characterized by rosy color, waxy and soft texture, sweet and fat but not greasy.

Ingredients: 750g of lean pork, 250g of steamed glutinous rice with sugar, 200g of red cherry with bean paste.