Sichuan xianshaobai(si chuan xian shao bai )

Sichuan xianshaobai

Introduction:

"What on earth is blanching? It is a special dish in Sichuan and Chongqing area. It is one of the traditional dishes of three steams, nine buttons and eight bowls, that is, the button meat in the north. "Xianshaobai" is the name of Sichuan people. Its raw materials and methods are similar to those of Meicai braised pork in Hakka cuisine. Of course, there is also "sweet Shaobai" corresponding to "salty Shaobai". An important raw material of salty Shaobai in Sichuan is Yibin's sprouts, and it must be Yibin's sprouts produced in Yibin, Sichuan. The greatest beauty of this dish is that the sprouts absorb all the greasy streaky pork. The meat is not greasy, and the dish is full of meat flavor. While sweet Shaobai is based on glutinous rice, with streaky pork mixed with bean paste Steamed, sweet but not greasy, fragrant, smooth, soft and waxy

Production steps:

Step 1: boil water, add ginger slices, put the whole piece of streaky pork with skin into water and cook until it is mature

Step 2: after picking up, put a layer of soy sauce on the skin of the meat while it's hot, and let it dry (if it's not dry, oil will be splashed around when frying in the next step)

Step 3: heat up the pan, pour in proper amount of cooking oil, and fry the skin of the meat down in the pan until the skin is brown red. Remove the skin of the meat until it is brown red and slightly foamy

Step 4: This is the fried meat. See if the color is good enough. The skin is slightly wrinkled

Step 5: pick up the fried meat, put it into cold water, boil it, turn off the heat and soak it.

Step 6: after cooking, you can see that the skin of the cooked meat has blistered, so that the skin of the steamed meat is slightly wrinkled, and it's convenient to cut

Step 7: leave a little oil in the pan and add 2 tbsp sugar

Step 8: turn off the fire after frying out the caramel color, add proper amount of soy sauce and turn off the fire

Step 9: cut ginger into small pieces

Step 10: cut the meat into the desired thickness and size (not too thin, the skin and fat part of the meat will be steamed during steaming)

Step 11: put the cut meat into the sugar pan and apply the sauce

Step 12: stack the meat evenly in a bowl

Step 13: prepare Yibin sprouts (if you can't buy them, you can use dry pickles or winter vegetables)

Step 14: cover the sprouts on the stacked pork, sprinkle with ginger and pepper

Step 15: steam in a wok, bring to a boil over high heat, turn to medium heat and steam for 1 hour

Step 16: after steaming, turn it upside down into a plate. A plate of bright, clear, oily, sticky and not greasy Shaobai (button meat) is finished. This process seems complicated, but it's not so difficult step by step after it's done!

Materials required:

Pork: 1000g

Yibin sprouts: one bag

Ginger: right amount

Soy sauce: moderate

Sugar: right amount

Dried pepper: right amount

Rapeseed oil: right amount

Note: 1, to buy pork, it is best to buy a large piece, do not buy a small one, so that it is more convenient to cut when fried. 2. The function of soaking is to soften the skin so that it can be cut into pieces. Because the skin has been hard when fried in oil pan, it is easy to cut off the skin when not soaking in hot water. Therefore, this step can not be less. 3. The best choice for oil is rapeseed oil, which will be more fragrant and the color of skin is better. 4. Don't cut it too thin so that the skin and fat part of the meat can be steamed during steaming. 5. Fried meat skin step is more "dangerous", it is recommended to cover the pot and then open the fire, so as not to hurt the innocent. Be careful!

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: spiced

Chinese PinYin : Si Chuan Xian Shao Bai