It's salty and white
By VicentaLakin
The salt and white is a Han dish from Sichuan. The salt and white is a meal of the year's cuddly wine, which is fatty and not greasy, with a pickle of fragrances, which absorbs the fat and scent of the meat, and which combines and complements it。
Recipe Recommendations
- pork belly 750ｇ
- salt vegetables 400g
- glutinous rice 2 tablespoons
- Jiang 1 block
- pepper 5g
- octagonal of 2
- soy sauce 20g
- brown sugar 15g
- onion 2 pieces
- salty and fresh
- steamed
- three-quarters of an hour
- simple
Steps for It's salty and white
1
Five flowers to wash, clear the water pot, and eight cents, broken ginger, onions, for 15-20 minutes. The saline wash is purified, the ginger slices are cut, and the oil boilers are sprouted。
2
It's always red sugar and it's on the skin twice or three times。
3
A little oil in the pot and a brown red under the skin。
4
After cutting the meat, the remaining red sugar is pumped with a bit of sluice, and it is cut into about two-and-three-millimeter thick pieces of meat. The steam pot is half boiled。
5
The skin is down in a small bowl full of salines, and the boiler's water is open so it's evaporated, about 20 minutes. ♪ Can't eat softly ♪
6
When it's steamed, just turn it on the plate。It's salty and white Make Tips
One, pickles should not be used for too much oil because fat is in the meat when it's steamed. It's not good color. It's okay without pickles。