How to make steamed sweet meat

Sweet meat, also known as sweet Shaobai, is a dish originated in Sichuan. It has pork belly on top and glutinous rice on the bottom. After being steamed for a long time, it exudes a rich aroma. It is especially a favorite for people who love sweets. Although sweet meat looks fatty, it doesn’t taste greasy at all. Next, I will teach you the simple steps to make sweet meat.

Sweet Steamed Pork (Sweet Shaobai)

Material

Pork belly, soy sauce, honey, oil, lard, glutinous rice, sugar, bean paste

practice

1. Prepare the pork belly (three or more layers are better)

2. Add water to the pot, put the pork in, and cook until it is cooked through, then remove from the pot.

3. Wipe dry the moisture on the surface of the pig skin and apply soy sauce on it for coloring.

4. Apply another layer of honey. The color of the coated meat skin is very beautiful.

5. Use another pot and add oil (not too much). When the oil is 60% to 70% hot, put the meat skin side down into the pot. The oil in the pot will splash everywhere. It is best to use the pot lid to block it, or it is safer to cover the pot directly.

6. Fry until the surface of the pork skin is browned, then remove from the pan.

7. Put it into the water used to cook the meat and continue cooking for another 7-8 minutes. There are two purposes for this: one is to remove grease, and the other is to make the skin of the steamed meat wrinkled.

8. Wash the pot, wipe it dry, scoop a large spoonful of lard into it, and stir-fry over low heat until it melts.

9. After the glutinous rice is cooked with water, pour it in (the glutinous rice has been soaked for 24 hours in advance)

10. Add appropriate amount of white sugar. You can also not add it and sprinkle white sugar on the surface when eating.

12. Cook over medium heat, stir-fry evenly, then scoop out the fried glutinous rice.

13. At this time, the meat has cooled down and can be cut into "continuous slices", that is, the first cut does not cut through the meat, but the second cut will cut it.

14. Put the bean paste into the sandwich slices, close them together and press them flat.

15. Place the meat slices skin side down on the bottom of the bowl.

16. Place the fried glutinous rice on top and press down firmly.

17. Put it in the steamer, remember to add enough water, first on high heat and then on medium-low heat, for at least 2 hours.

18. Take out the cake, place it on a plate and sprinkle with sugar.

Tips

1. Brush dark soy sauce and honey on the surface of the pork skin. After frying, the color will be golden, translucent and crystal clear.

2. Boil the fried pork skin in the broth, which can not only remove the grease, but also create a wrinkled effect after steaming.