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Sichuan salty roast white production tutorial, the recipe is accurate to the gram, the physical store practical dish recipe

author:Dossy Dining Studio
Without fireworks, life is a lonely journey. Today to share with you Sichuan salty roast white production tutorial, the formula is accurate to gram, physical store practical dish recipe, quickly collect it!
Sichuan salty roast white production tutorial, the recipe is accurate to the gram, the physical store practical dish recipe

Pork belly 60 kg, sweet noodle sauce 700 g, hoisin sauce 560 g, chicken rice soy sauce 360 g, soybean soy sauce 320 g, tempeh 300 g (need to be chopped in advance), thirteen spices 2 packets, mash 300 g (water and dried together), sugar color 120 g (add an appropriate amount, chicken essence chicken essence MONOG white sugar salt. (MSG can be a little more) The proportion can be reduced or enlarged according to the production

Sichuan salty roast white production tutorial, the recipe is accurate to the gram, the physical store practical dish recipe

We steamed the pork belly for 20 minutes in a steaming box, if it is boiled, it needs to be cooked for half an hour, and the meat can be cooked for seven or eight minutes.

When the meat is not too cold, it is necessary to use a brush to color, pay attention to the coloring of the skin of the meat, if there is hair on it, we use the airbrush to burn it, (it is also possible to burn it in advance),

When the oil in the pot is 60% or 70% warm, go down to the meat to fry it, fry out the tiger skin, soak it in warm hot water or cold water for half an hour, and then cut into slightly thicker slices of meat, not too thin, too thin, slightly thicker, cut the meat, and then add all the condiments we have prepared, stir well.

Sprouts choose Sichuan Yibin sprouts, wash with water several times to squeeze dry gouache, add salad oil to the pot, add some dried peppers, peppercorns, ginger and garlic stir-fried, stir-fry fragrant, seasoning, add some chicken essence MSG on it.

Sichuan salty roast white production tutorial, the recipe is accurate to the gram, the physical store practical dish recipe

One portion is ten slices of meat, eight slices in the middle, one slice on each side, and then the sautéed sprouts are spread evenly on top of the meat. Do not press too loosely, after laying the tooth dish, put a layer of plastic wrap to prevent water from entering when steaming. At this time, you can put the steaming box, steaming for an hour and a half, steaming the softer the sticky, the better, Sichuan salty roast white is completed

First pay attention, then share, ten years of catering practitioners, I hope my sharing can help you. The image comes from the network with pictures, if there is infringement, please inform and delete

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