Roasted white, Sichuan and Chongqing folk collective name for buckle meat, divided into salty, sweet and two flavors. They are salty roasted white, longan salty roasted white, sandwich meat (sweet roasted white) and longan sweet roasted white, which were originally the "three steaming and nine buckles" dishes of sichuan folk banquets. Buckle meat, according to legend, originated from Lu cuisine, a traditional cuisine found in many parts of the country. Liangguang's "plum vegetable buckle meat" and "sweet potato button meat", Fujian's "tempeh button meat", northwest "bad meat"... In terms of basic technology, it is generally the same everywhere, almost all of them go through the drainage processes such as boiling, frying, and dipping, and then adding seasoning and steaming. People from all over the world have different eating habits and taste preferences, so they are made according to the unique products of their respective regions as spices and accessories, and different flavors of button meat are achieved.
Compared with the large and thick "plum button meat" and "sweet potato button meat", the thinner Sichuan-style "salty roasted white" is quite beautiful. In terms of seasoning, salty roast white is more simple, mainly to highlight the original aroma of sprouts or farmhouse salt dried vegetables, and achieve the effect of perfect blending of meat aroma and vegetable aroma.
【Salty roasted white】
Ingredients: fresh pork belly 300g
Accessories: Yibin crushed rice sprouts 100g (also seasoning)
Seasoning: 15g of pure meat ginger, 5g of net garlic cloves, 15g of green onion, 20g of cooking wine, 1g of peppercorns, 5g of Yongchuan tempeh, 5g of pickled red pepper, 10g of sugar (or honey), 10g of soy sauce, 3g of sugar, 10g of mash sauce
Preparation steps:
1, pork belly clean, add water, ginger slices 10g, green onion, cooking wine 10g, pepper boiling, skim off the foam, medium-low heat to 7 mature, fish out, while hot with a fork in the skin throughout the small holes and smeared with sugar color (when making only to find that the home rock sugar and white sugar have been used up, there is no honey, so a small amount of dark soy sauce instead, the color of the dish is slightly worse), insert four toothpicks in the four corners of the meat skin, expose 1cm, let cool, dry water;
2, put about 200ml of oil into the net pot and burn it to 60% or 70% heat, fry the pork belly skin down into the pot for about 1 minute to bubble, and fish out when it is soaked in hot water to form tiger skin;
3、 Mince 5g ginger, minced garlic, pickled red pepper and tempeh minced and set aside;
4. Wash the sprouts and squeeze dry water for later;
5. Mix soy sauce, cooking wine 10g, sugar and mash juice together to form a sauce;
6, add a little oil to the wok, stir-fry the ginger rice, garlic and pickled red pepper until fragrant, add the sprouts to fry the dry water vapor, out of the fragrant, into the black tempeh and mix well out of the pot for later;
7. Pull out the toothpick, cut the pork belly into slices of about 0.3cm thickness, and place them into the steaming bowl piece by piece to form a "letter";
8. Spread the fried sprouts on the meat, pour in the sauce and seal the plastic wrap;
9: Bring enough water to a boil in a steamer, add meat, steam for 90 minutes, remove, flip into a dish, sprinkle with a little green onion and serve.
(When frying, the meat skin is inserted with a toothpick, so as not to let the meat slices and the pan touch, avoid scorching paste, and ensure that the lean meat is not wood)
The dish is salty and umami, the unique aroma of sprouts is fully integrated into the meat slices, soft and sticky, fat and not greasy, and the sprouts are full of gravy, and the taste is mellow. Especially suitable for rice and steamed buns, it is a rare and salty food for all ages!
When making this dish, the people often collapse the meat in a red-hot iron pot, cook it directly and slice it without frying the oil, and steam it together with homemade pickles (kohlrabi or baby vegetables), which is another unique flavor!