Salty roasted white is a traditional dish in sichuan, and is a very characteristic dish in Sichuan cuisine. Salty and fresh back sweet, fat and not greasy, soft glutinous entrance is melted, the taste is mellow and fragrant is also one of Dad's best skills Salty roasted white is also one of Dad's best skills, when he was a child, he did not want to eat it, only every New Year or banquet guests, Dad will do this dish, to show the New Year, the attention to the guests, so this is a dish with a strong New Year flavor With the passage of time, this dish has also become an ordinary dish on the daily table, and when the mouth is hungry, it will be steamed on a bowl, and it will be eaten!
by Hey Cow Cow
Pork belly 500g
Prunes 100g
7g sugar
Raw soy sauce 25g
Salt to taste
Old pump 7g
Five-spice powder 1g
Peppercorns to taste
Ginger slices 15g
Rapeseed oil 50g
1: Wash the plum vegetables and soak in water for 10 minutes
2. Drain the water
3: Heat the oil pan, add the peppercorns and ginger slices and sauté until fragrant
4: Add dried plum vegetables and stir-fry until fragrant, then add five-spice powder and sugar and stir-fry well, hold and set aside
5: Wash the pork belly, blanch the blood water, add water over the pork belly, add a little peppercorns and ginger slices, boil the water for about 15 minutes, cook until nine minutes cooked
6: Scoop up the pork belly, wipe the skin of the meat dry with kitchen paper towels, smear a little soy sauce while hot, and let it dry
7: Add the oil outside the amount in a hot pan, after the oil is hot, put in the pork belly and fry, the pork skin is down, and fry until the skin is blistering
8: Fry the skin of the meat
9: Cut the pork belly into slices about 0.3 cm thick
10. Mix soy sauce, salt and remaining soy sauce into a sauce
11: Cut the pork belly with the skin facing down, put it evenly into a bowl and drizzle with the sauce
12: Cover the sautéed plum vegetables, put them into the electric pressure cooker, the porridge stall I use, adjust to the highest pressure, until soft and sticky out of the pot
13: After cooking, put the buckle upside down on the plate and sprinkle a little green onion
If the skin of the meat likes to be dark, you can fry it in the oil pan for a while, like light brown, it can be fried for a while, you can steam it in a pressure cooker, you can also use an ordinary steamer, the ordinary steamer is about an hour and a half, steaming until the soft glutinous mouth melts on the line
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