The Spring Festival is approaching day by day, and the cooked women are even busier, not only to prepare the New Year goods, but also to do the cleaning before the Spring Festival, but the busy New Year menu should also be prepared. In previous years, when the Spring Festival came, the mother-in-law would go to the street two days in advance to queue up to buy sweet and salty white. These two dishes are very troublesome to make, so it is usually difficult to eat. However, if you do not eat these two dishes during the New Year's Festival, you will feel that this "year" is incomplete. Since it is such an important dish, of course it must be learned. So I gave a good lesson to my friend who was a chef, and the salty roasted white made at home looked decent, delicious, fat but not greasy, and even the mother-in-law couldn't help but extend her thumb to praise it. In recent years, my mother-in-law has not gone to the street to buy it, and she has eaten what I made.
Salty roasted white is a very famous Sichuan dish, the method is similar to the button meat, the choice of pork belly as much fat as possible, so that it will be more fragrant to eat. The memory of salty roasted white and sweet roasted white is generally in the wedding banquet, birthday banquet, many times there will be this dish, the "nine bucket bowl" in the countryside, the stacked Tuba bowl is heavy, heavy and proper various steamed vegetables, push the cup to change the cup to eat that is called a grain abundance, Wishing you prosperity. Therefore, this dish is also an indispensable New Year dish.
Today I will share with you this "salty white" method, the steps are detailed, a look will be Oh, you also try it. Learned to show a hand at the Spring Festival home feast.
【Salty roasted white】
Ingredients: 500 grams of pork belly, 1 ginger, 1 green onion, 1 tofu milk, 30 grams of light soy sauce, 10 grams of dark soy sauce, 6 grams of caster sugar.
Preparation Method:
1. Pour water into the pot, add cooking wine, peppercorns, green onions, put the whole piece of pork belly into the water, boil, skim off the foam, cook for about 15 minutes on medium heat, when the pork belly is cooked for 5 years, remove the water control and set aside.
2. Use a toothpick to make even holes in the skin of the pork belly. All of them must be pierced to facilitate the taste.
3. Apply a thin layer of dark soy sauce to the surface of the pork belly.
4. Sit on the fire, when the oil temperature is 60% hot, wipe the pork with a good eye with paper and put it into the pan to fry, pay attention to the frying must be the skin of the meat down, fried until the skin of the meat wrinkles. Then turn the pork belly over and fry it all around, turn it golden brown and fish it out.
5. Put the fried pork belly in cold water and soak it for an hour and a half.
6. Remove the soaked pork belly and cut into thin slices.
7. Take a small bowl, add 30 grams of light soy sauce, 10 grams of dark soy sauce and 6 grams of caster sugar, then add a piece of tofu milk and stir well. Then drizzle the sauce onto the sliced pork belly noodles.
8. Roll each piece of pork belly in the sauce again, let the sauce evenly cover the pork belly, and then place the pork belly in a bowl with the skin facing down.
9. Arrange the pork belly tightly in a bowl with the skin facing down.
10. Wash and filter the dried winter vegetables, put them in a pot and fry the water vapor dry, add the appropriate amount of vegetable oil, and stir-fry evenly. Then pour the remaining sauce into the pot, stir-fry evenly, and stir-fry.
11. Put the fried winter tip into the pork belly bowl, then put the bowl into the steaming oven, choose the pure steaming function, and steam at 100 degrees for 1 hour. There is no steaming oven, just put the steamer and steam for an hour.
12. After steaming, take the steaming bowl out, the plate is upside down on the bowl, turn the bowl over, and then pour the soup of the steamed meat on the pork belly skin, and it is finished.
This salty roasted white is done, soft and delicious, fat but not greasy, adults and children love to eat, the New Year dinner table can not be less Oh, you also hurry to learn it. Spring Festival reveals a hand.
Tips:
1, the meat slices can be written thicker, so that when steamed, it will not be steamed.
2. It is time to fry the skin, use kitchen paper to dry the water of the pork belly, and prevent oil splashing when frying.