Sichuan cuisine feast carrying handles and sand meat
Sandwich sand meat, also known as sweet roasted white. The handle in the Sichuan cuisine banquet, a Chinese New Year's Eve rice with a strong Sichuan New Year flavor, the finale sweet.
When I was a child, I went to eat wine with my mother and old man, and I began to drool the night before, just thinking of this sweet roasted white!
The customs of the rural areas of the Chengdu Plain are that whoever gets married, has children, builds a house, etc., must hold a banquet, invite relatives and friends to come together, and eat a lot, commonly known as eating "nine bucket bowls".
It is called "Nine Bucket Bowls" because there are usually nine bowls of dishes per table.
"Sweet Roasted White" is an indispensable dish in the nine bowls. Especially in the township, the reunion Chinese New Year's Eve meal, and the "sweet roasted white" are on the table, and the taste of this year is full of face~
The meat is beautiful and delicious, and the most difficult part of this dish is to cut the "knife clip". The "sandwich slices" cut by a good knife chef are thin and large, and after a long period of steaming, the meat slices are thin and transparent, revealing the color of the filling inside.
Steamed for two hours before the feast, the sandy meat is crystal clear and the honey juice gushes out, sweet and delicious.
When you are tired of the chicken, duck and fish on the Spring Festival table, it has a different flavor to serve such a sweet dish.
（今天我们跟着大师一起做起来吧！ ）
Required ingredients
Ingredients:
Pork belly 150 g / flour 100 g / glutinous rice 150 g
seasoning:
50 g lard / 25 g sesame seeds / 25 g ground peanuts
100 g of white sugar / 100 g of brown sugar / 20 g of sugar color
Ginger/shallot/cooking wine/pepper/dried chili pepper are appropriate
The specific dosage is added according to personal preference
Preparation Method:
Step 1
· Pork belly hot skin ·
Heat the pot, put the pork belly into the pot and scorch the skin, and after the skin is scorched, scrape the epidermis impurities with a knife.
Step 2
· Pork belly pretreatment ·
Boil water in a pot, add ginger, green onion, cooking wine, peppercorns, dried chili peppers, add the hot skin of pork belly, cook for about half an hour, chopsticks can poke through.
Spread the sugar color on the surface of the pork belly
Step 3
· Changing knives ·
Cut the pork belly into 2-3 mm thick, bifurcated blades and set aside.
Step 4
· Stuffing ·
Crush the sesame seeds and peanuts. Heat the pan (no water or oil), pour the flour over low heat and stir-fry, then add oil (one-third of the flour dosage) after the flour turns light yellow, stir-fry and moisturize.
Then add sugar (three-thirds of the amount of flour) and stir-fry evenly, after complete fusion, add chopped sesame seeds, crushed peanuts, a little lard, stir-fry evenly and then out of the pan.
Step 5
· Boiled Sake Rice ·
Boil water in a pot, boil the water and then put down the wine rice, boil six mature, you can drain the water and fish out. Then add sugar, lard, brown sugar water, stir well and set aside.
Step 6
· Plating into a steamer ·
Place the filling in the clip blade and plate evenly. The sugar is then drizzled over the meat, then the glutinous rice is poured into a bowl and spread out, then steamed in a steamer basket for 2 hours.
Step seven
· Sprinkle sugar out of the cage ·
Plate the steamed meat and sprinkle it with sugar.
Those once glorious traditional Sichuan dishes have gradually faded from our sight due to complicated methods or rare ingredients.
Some of those old dishes have been handed down to this day, and the roots and veins of Chinese cuisine can be found from them;
Some are dusty in the old menu, turning into slowly yellowing photos in books and the taste of memories.....
Classics deserve attention
Tradition deserves to be followed
Craftsmanship deserves to be passed on
Traditional cuisine is fading away, showcasing "traditional Sichuan cuisine that is about to disappear"
We base ourselves on tradition and embrace culture, not to let traditional Sichuan cuisine become the past tense, to record and retain tradition with a camera, to show the heritage of old-school traditional Sichuan cuisine to subvert your perception of Sichuan cuisine
We know that food that is stacked by time will be more mellow.
Passing on this culinary ingenuity ~ preserving the essence of Sichuan cuisine ~ is the mission of craftsmen and us.