Rice Killer: Salty roasted white
Huang Zihong
In the Sichuan folk food feast, salty roast white always occupies a place and plays an important role.
Roasted white, in Sichuan cuisine is a kind of semi-cooked meat, seasoned and then steamed on the pot "back to the pot" series, roughly divided into salty roast white and sweet roast white two flavors. Sweet roasted white, that is, the "sand meat" in the written text, as for the salty roast white, it is the "buckle meat" series in the written text.
Salty roast white is generally made of high-quality pork, with the best back and buttock meat with a fat and half skin.
First of all, wash the blood stains and stains on the surface of the meat into a piece of about a pound, put the water that has not been meat in the pot, the pork skin is facing down, add cooking wine and green onions, a little slice of ginger, boil the water, after beating the blood foam, switch to a low heat, cook until a toothpick can be gently inserted into the skin.
Then, remove the meat, put it in cold water and cool it through, drain the surface water.
At this moment, put a little oil in the pot, after heating, fry the four sides of the meat in turn until the surface is golden brown, and then put in cold water (preferably ice), and the skin side of the meat shrinks into a tiger skin effect.
After fishing out the oil pot, removing the impurities in the oil, re-boil the oil pot, add a little sugar or rock sugar, and fry until brownish yellow bubbles, that is, sugar color. Subsequently, add the fried pieces of meat so that the four sides are evenly colored.
After the meat is cooled, evenly cut into about 5 mm slices, placed in a wide plate, the skin of the meat side down, arranged into a petal shape or swastika shape, the remaining sugar color, soy sauce, pepper in the pot evenly sprinkled on the meat slices. The surface of the meat can be placed sprouts, plum vegetables, fungus, bamboo shoots and other traditional dried vegetables or seasonal vegetables, the top buckle tightly, steamed in the pot across the water and heat for half an hour, take out the upside down flip plate and put it out, so that the meat is on top, the dish is under, sprinkled with green onions, coriander, monosodium glutamate can be.
In the cuisines of all parts of the country, the button meat has its important status and role, and the specific taste and color process secrets are slightly different and indigo.
However, Sichuan salty roast white after full steaming, fat and oily but not greasy, the entrance slag, color and flavor are complete, delicious and mellow. For thousands of years, it has always been a good dish for cooking and accompanying wine, and it is suitable for all ages, even those ladies who are afraid of fat and beauty, whenever they come to that time, they will be broken and broken, and they can't help but eat more slices.