Sichuan Shaobai Meicai minced pork(si chuan shao bai mei cai kou rou )

Sichuan Shaobai Meicai minced pork

Introduction:

"I especially miss the last dish in the countryside when I was a child - Shaobai, but I usually use elbows. It's sticky and continuous like tofu. But when I eat it, I can easily break it with chopsticks. It's oily but not greasy. It has a long aftertaste with the smell of pickles. Compared with the preserved meat, it tastes similar. The main reason is that the craft is not so complicated, so it is often made when you are greedy. My mother-in-law makes pickled vegetables in her hometown. Every time I go back to my hometown, I have to take a big bag with me, just for this dish. "

Production steps:

Materials required:

Streaky pork: moderate

Dried plum vegetables: a small bowl

Ginger: one piece

Scallion: a piece

Garlic: how many cloves

Chinese prickly ash: Several

Star anise: 2

Cinnamon: 1 yuan

Pepper: a few

Fragrant leaves: 2

Tsaoko: 2

Soy sauce (brown sugar): a little

Cooking wine: a little

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Si Chuan Shao Bai Mei Cai Kou Rou