More than twenty processes have achieved the perfect New Year dish salty and white, and Brother Huo tells you about the famous dishes of Sichuan

Salty roasted white is a famous Dish of Sichuan cuisine, which is a unique Sichuan meat variety. Because this dish has a variety of production processes and has a certain technical content, this dish is not a home-cooked dish that we Sichuan people often eat, but is often presented as a big dish for guests or a New Year dish on Chinese New Year's Eve rice.

The first word "salty" in salty roast white refers to the flavor type of this dish - salty and umami,

The unique saltiness of this dish is not as simple as adding salt, but is done by blending the saltiness of different flavors in soy sauce, Yibin sprouts, tempeh and pickled pepper

The second word "burn" must be used with fire, but this roast is not placed in the pot to burn meat, but directly with open fire to burn the skin of pork belly, that is, the chef industry said that the skin.

The third word "white" refers to the skin and fat part of the pork belly, and the pink and white pork belly with skin has undergone the baptism of high temperature and open flame, not only the appearance has changed, but the most important thing is to reduce the greasy feeling of the entrance of the dish.

Ingredients:

1500g of fresh pork belly with skin, rapeseed oil to taste

Boiled meats:

10g of old yellow ginger, a little peppercorns, 5g of green onion, 20g of cooking wine,

Leather making:

Brown sugar water 100g

Meat mixture:

Soy sauce to taste, 6g of white wine

Seasoning accessories:

Yibin sprouts 400g, ginger slices 8g, tempeh 8g, pickled chili pepper 16g, peppercorns 2g

Enjoy the process:

1 Scorch the skin of the pork belly over an open flame

2 Scrape off the burnt paste and wash it

3 Pork belly with Hanyuan peppercorns, sliced ginger, green onions and cooking wine cooked thoroughly

4 After the pork belly is fished out, wipe the water vapor dry while it is hot and poke a hole in the skin surface

5 Brush with brown sugar water and let cool

6 After cooling, the pork belly is added to the oil pot at 60% oil temperature to make the skin

7 Remove the fried pork belly and soak in warm water for 1 hour

8 Whole pieces of pork belly remove the trimmings, cut into 5mm thick slices of meat, add soy sauce and white wine and mix well to color

9 After coloring, the meat slices are plated in a bowl (the salted white plate is generally 8, 10, 12 pieces)

10 Wash and wring out the whole sprouts and chop finely

11 Sauté the finely chopped sprouts in a pot, add tempeh and continue sautéing until fragrant, then place on a meat bowl

12 Add ginger slices and pickled chili peppers

13 Steam for an hour on high heat (if you prefer soft points, you can add a long time)

14 Salty white steamed

15 Buckle bowls are plated and ready to serve

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