Sichuan Traditional new year dish -- Shaobai
Introduction:
"Shaobai" is a necessary dish on the Spring Festival table of ordinary families in Sichuan (Cantonese people call it Meicai Suanbu). I remember when I was a child in my hometown, during the Chinese new year, roast white, crispy meat and sausage were indispensable on the table. At that time, I didn't like to eat them and felt fat. After leaving home, I love it. It's a troublesome process. I can only do it once in a while to satisfy my craving
Production steps:
Materials required:
Pork: one piece
Meicai: moderate
Soy sauce: moderate
Garlic: right amount
Ginger: right amount
Zanthoxylum bungeanum: right amount
Onion: right amount
Sugar: right amount
MSG: right amount
matters needing attention:
Production difficulty: Advanced
Process: others
Production time: several hours
Taste: other
Chinese PinYin : Si Chuan Chuan Tong Nian Cai Shao Bai
Sichuan Traditional new year dish -- Shaobai
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