Chinese Food
Boiled white
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Every time I cook this dish, I think of grandma. I think of the rows of vegetables hanging under the eaves when I was a child. I think of the steamer on the briquette stove. Uncovering the cover of the pot is a big pot of pickled vegetables to burn white. Every time I eat boiled white, I will cook more rice. After eating the meat, I will eat the rest of the pickled vegetables with noodles, which will have endless aftertaste.
Cooking ingredients
Cooking Steps
Step1:Don't wash the pork after buying it. Don't touch the water. After the iron pot (empty pot) is very hot, burn the meat skin in the pot. This step is to remove the fine hairs on the meat skin and remove the fishy smell of pork.
Step2:It's like this after scalding. Soak it in hot water and clean it with a knife.
Step3:Put the cleaned pork into the pot and boil it with water.
Step4:When the cooked pork is hot, smear the mixture of soy sauce and honey on the pigskin. Spread evenly for a little time. In the middle, you can apply the mixed liquid of laoshao honey again. You can use kitchen paper to dry the skin of pork before you put it into the oil pan. The oil will not burst so much when you fry the skin.
Step5:Then put the oil in the pot. (it doesn't need too much. It's about the amount of oil needed to fry a plate of vegetables. After all, the oil on the surface of the fried pig skin won't be used anymore. So it's a pity that the oil is too little. It can also reduce the oil bursting when the fried pig skin is fried). After the oil is heated, fry the pig skin in the oil. It's better to cover a transparent pot cover. Fry it slowly by turning the pot. This step is not photographed. Fry the skin into golden yellow. It's a bit burnt Yellow doesn't matter.
Step6:Fried pork slices (a little thicker). Place them in the pottery bowl with the skin facing down. Pour two spoons of the remaining old soy sauce into each bowl.
Step7:All the pickles in Neijiang area of Sichuan Province are in one handful. Cut the pickles into pieces. The more they are broken, the better.
Step8:Put the chopped pickles in the basin. Add ginger rice, 1 teaspoon of pepper noodles, and 6 teaspoons of soy sauce. The specific dosage depends on the amount of meat. Mix them well.
Step9:Put the well mixed sauerkraut on the pork. Steam in a small heat for an hour and a half. Don't eat the steamed white immediately. It's better to put it on for one night. Steam it for half an hour at noon the next day. It tastes better. More can be done at a time. After cooling, wrap it with plastic wrap and put it in the refrigerator freezer. When you want to eat it, take it out and defrost it, and then steam it for half an hour.
Step10:When you want to eat it, turn it upside down with a plate on the top of the bowl and the skin will face up. Now we have to cook more rice and eat it.
Step11:The meat can be placed according to your own preference. In fact, it's also good.
Cooking tips:This dish is not difficult. You can make it at ease. If you use Yibin sprouts, you should reduce the amount of raw soy sauce. It's salty. You can also use honey to smear the pigskin. You can also use brown sugar and soy sauce. Or you can use soy sauce only. The leftover pickles can be served with noodles. It's also super delicious. Neijiang has boiled noodles for sale. It's delicious. There are skills in making delicious dishes.
