The practice of salted roasted white, the homely practice of salted roasted white Sichuan

Ingredients: pork belly, sprouts, Sichuan pepper, dried sea pepper, Kaempfera star anise, soy sauce, brown sugar (no rock sugar, vinegar, ginger, salt available.)

Process. 1. Wash the pork belly, heat the iron pot, burn the meat skin in the pot, and then scrape off the most superficial layer of paste.

3. Wash the sprouts with sediment, cut them into strips half a finger width, and fry them with a small amount of oil. Note that you can add a little pepper and dried sea pepper to boil out the taste before frying, and use soy sauce when frying, in order to enhance the flavor, color and fragrance.

4. Heat a little oil, put an appropriate amount of brown sugar, boil out bubbles, and then brand the boiled meat inside, and brand the meat skin to black and red.

5. Slice the meat that has been baked for the second time, and pass each piece of meat in the juice that has been adjusted with soy sauce, vinegar and brown sugar in advance, the purpose is also to enhance the flavor and color, and the meat skin is stacked in the bowl. Unused juice can be poured into a meat bowl.

6. Put the fried sprouts evenly on top of the stacked meat, evenly put ginger slices, Yaannai star anise, dried sea pepper (you can put it or not), and you can also sprinkle a little salt on it if you want. Put on the pot and start steaming.

8. Cover it with a larger bowl or plate and flip it quickly to make a dish. Guidance on how to make white radish:

This fatty but not greasy salty roasted white dish is so delicious that you can't stop!

The home-cooked practice of salted white in Sichuan is as follows:

Tools Ingredients: dried plum cabbage, pork belly, dry cloth, fork, dark soy sauce, sesame oil, fermented bean curd, light soy sauce, cooking wine, thirteen spices, sugar, chicken essence, salt.

1. Dried plum cabbage, soak in an appropriate amount of water for an hour, soak the plum cabbage until soft and chop.

2. Choose large pieces of pork belly. Add water to the pot and cook for 20 to 30 minutes, until the seven layers are cooked, and the chopsticks can be scooped up.

3. Cool it in cold water, remove it from the water, use a dry cloth to absorb the water, use a fork to tie the dense holes on the surface of the pork skin, and then evenly smear the dark soy sauce.

4. Put the oil pan and fry, the side of the pork skin sticks to the bottom of the pan, fry until browned, turn over and continue to fry. After both sides are golden brown, scoop them up and let them cool for later use.

5. Stir-fry plum vegetables while the meat pieces are cooling, add a spoonful of sugar and a spoonful of salt, stir-fry until fragrant, and then scoop up for later use.

6. Cut the cooled pork belly pieces into centimeters thick, divide them into two portions and put them in a bowl.

7. Press the bean curd into a puree, pour in the dark soy sauce, light soy sauce, cooking wine, thirteen spices, sugar, and chicken essence and mix well. Pour the sauce evenly over the surface of the pork belly pieces.

8. Put the fried plum vegetables into the pork belly noodles and compact. Put it in the electric pressure cooker, press the cook button, and put it on a plate when the time is up.

Ingredients: 500 grams of pork belly with skin, appropriate amount of sprouts, 15 ml of dark soy sauce, 5 grams of brown sugar, 20ml of vegetable oil, appropriate amount of Sichuan pepper, green onion (for cooking meat).

Steps: 1. Boil the pork belly for 15 minutes and set aside.

2. After cooking, touch the dark soy sauce and melted brown sugar.

3. Put a small amount of oil in the pot and bring to a boil, put the colored meat in the pot and press the meat skin surface to make the meat skin foam.

4. Then cut it to a uniform thickness, and the thickness can be cut according to personal preference.

5. Place the skin downwards and drizzle the ingredients you just colored.

6. Compact the sprouts on the meat and prepare to steam on high heat for an hour and a half.

7. After steaming until ripe, turn over the table to complete.

The home-cooked practice of salted white in Sichuan is as follows:

Tools: 700 grams of pork belly, 300 grams of Yibin sprouts, 6 spoons of light soy sauce, 3 spoons of sugar, 3 spoons of chicken essence, 1 green onion.

1. Choose a piece of regular pork belly, and try to choose five layers of fat and thin, which we call three-line meat.

2. Put an appropriate amount of water in the pot, put the meat into the pot, add the green onions, and cook for 15-20 minutes.

3. Take out and cool for later use, cut into uniform slices of meat, about 30 pieces, do not cut the meat too thinly, otherwise it will be basically soft and rotten after steaming.

4. Soak the Yibin sprouts in water in advance, remove part of the saltiness, remove and drain the water, spread the meat slices evenly in three bowls, spread the sprouts on top, and compact.

5. Pour two spoonfuls of light soy sauce into each bowl and let guess.

6. Sprinkle a spoonful of sugar evenly on each bowl.

7. Sprinkle a spoonful of chicken essence evenly on each bowl.

8. Put it in a steamer and steam for about 40 minutes.

9. When eating, find a plate and buckle it on the bowl, flip it over, take away the plate, just steamed salty and white, and it will taste better if you put it for 2 days.

10. It melts in the mouth, fat but not greasy.