Chinese Food
Burn white
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Shaobai is a special dish in Sichuan and Chongqing. It's the northern braised meat. Generally speaking, it can be divided into salty and sweet. Salty and white are usually based on the sprouts of Yibin, Sichuan Province, while sweet and white are based on glutinous rice, steamed with pork and bean paste, sweet but not greasy, fragrant, smooth, soft and glutinous.
Cooking ingredients
Cooking Steps
Step1:Boil water. Put in ginger slices. Put the whole piece of streaky pork with skin into the water and cook until it's seven or eight ripe. Remove it and put a layer of soy sauce on the skin while it's hot. Let it dry. (if it's not dried, oil will be splashed everywhere when the next step is to explode
Step2:Heat up the pot. Pour in some cooking oil. Put the meat skin down into the pot and fry until it is brownish red. Fry the meat skin until it is brownish red and slightly foamy.
Step3:Slice into a bowl. Pour in a small amount of soy sauce. Add chicken essence and mix well. (this is for even coloring
Step4:Put it in a small bowl (as shown in the picture
Step5:Wash the sprouts for several times and squeeze out the water. Put them into the pot and stir fry a little. Add some pepper, five spice powder and ginger powder.
Step6:Cover just yards of streaky pork. Put it in a steamer. Steam over medium low heat for 11.5 hours. (about 20 minutes for pressure cooker
Step7:When eating, use a large plate to buckle on the bowl of steamed meat. Turn it over and remove the bowl.
Cooking tips:After the meat is cooked, put on the soy sauce and dry it. Or dry it with paper. In this way, the oil will not be splashed during the frying process. There are skills in making delicious dishes.
