Sichuan is white
By VicentaLakin
What the hell is burning? It's a specialty in the Kawasu region, and it's a traditional dish in one of the eight big bowls, which is the meat cut in the north. The Sichuan are called "saline and white" and the raw materials and practices are similar to those of the cuisine cuisine. And, of course, there's also “sweet white”, an important ingredient of salty white in Sichuan is the sprouts, which must be made by Sichuan's sprouts, the best part of which is that sprouts take away the greasy grubs of the grubs, the fragrance of the fragrance, the fragrance of the flesh, and the sweetness of the fragrance, which is the bottom of the soy rice, which is steamed with five bouquets of bean sand, sweet rather than greasy and soft。
Recipe Recommendations
- pork belly 1000 grams
- Yibin sprout a bag
- Jiang appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- Dried Zanthoxylum bungeanum appropriate amount
- rapeseed oil appropriate amount
Steps for Sichuan is white
1
Burning pot, putting in ginger chips, putting the whole piece of husk in the water until it's seven or eight
2
Scrambling while it's hot. Drying
3
Heat the pot, pour it into a proper amount of edible oil. Bubble
4
It's fried meat
5
Get the fried meat up, boil it in cold water, turn off the fire。
6
Cooked meat, you can see that the skin is bubbling
7
Leave a little oil in the pot and add two large spoons of sugar
8
Turn off the fire after the caramel
9
Ginger
10
Cut the meat into the desired thickness and size
11
I'll put the cut meat in a fried sugar pan12
Put the meat in the bowl
13
Prepare sprouts (if they are not available for dry or winter)
14
Put the sprouts on the coded five-flower meat with ginger pellets and dry pepper ration
15
Steam in the pot, burn in the fire
16
When it's fertilized, it's in the plate, it's luminous, it's oily, and it's intoxicated. It's a complicated process, but it's not that difficult to followSichuan is white Make Tips
1. When buying pork belly, it is best to get a large piece rather than a small strip, as this makes it easier to fry and cut.
2. The purpose of soaking is to soften the pork skin to make cutting easier, as the skin hardens during deep-frying. If you don't soak it in hot water, the skin is likely to break off when cutting. Therefore, this step is essential.
3. It is best to use rapeseed oil, as it makes the dish more fragrant and gives the pork skin a better color.
4. Do not cut it too thin, as this allows the pork skin and the fatty part to melt during steaming.
5. The step of frying the pork skin is relatively "dangerous"; it is best to cover the pot with a lid before turning up the heat to avoid splattering. Please be very careful