What is the method of steaming Shaobai?

When it comes to Shaobai, most people think it is a kind of wine. In fact, Shaobai is the braised pork with pork that is very common on our table. No matter whether you like to eat meat or not, braised pork with pork is a food that can satisfy people's appetite. Its characteristic is that it is fat but not greasy. In Sichuan, there are many ways to eat shaobai, each with its own unique flavor, and they are very delicious. So, what is the method of steaming white rice?

Braised pork with mustard is called shaobai in Sichuan. Shaobai is a must-have dish in traditional Sichuan banquets. Salty Shaobai uses bean sprouts as the base, the meat slices are soft, smooth, salty and fresh, fat but not greasy; sweet Shaobai uses glutinous rice as the base, the pork belly slices are sandwiched with red bean paste, it is sweet and soft, suitable for all ages. I never eat fatty meat, but shaobai (rice stew) is an exception, and I only eat salty shaobai (rice stew).

The base dish of Xianshaobai is different from other braised pork. There are many kinds of base dishes for braised pork. The famous braised pork with preserved vegetables has pickled plums as the base dish. There are also base dishes such as taro, dried bamboo shoots, and winter vegetables. Sichuan salty braised pork often uses sprouts. The sprouts are crispy and savory with a great taste.

Ingredients Recipe Calories: 3798.9 (kcal)

Main ingredients: 500g pork belly, 400g sprouts

Methods/Steps

Prepare ingredients and seasonings: Choose pork belly with alternating fat and lean parts, burn and scrape the pig skin clean; wash the sprouts clean.

Cook the meat: flatten the ginger, scrape and clean the pork belly, add cold water and cook the ginger. When a chopstick can be inserted into the meat without difficulty, it means it is cooked and can be taken out of the pot. Skim the foam from the meat soup and set aside.

Coloring: After taking out the cooked pork belly, spread the sauce made of brown sugar, dark soy sauce and vinegar on the skin of the pork while it is still hot. You can apply brown sugar dipped in soy sauce or vinegar, or you can use brown sugar powder.

Fry the meat: Put oil in the pan and fry the meat skin side down over low heat. Fry until the skin turns yellow and bubbles appear. Before frying, you can poke the skin with a toothpick. The more holes you poke, the easier it will be for the skin to bubble.

Slicing: Let the fried meat cool slightly, cut into 5mm slices and arrange them in a bowl.

Cut the sprouts into sections: Cut the washed sprouts into 10mm sections.

Stir-fry bean sprouts: Heat a pan over high heat, add oil, add peppercorns, star anise, and galangal, stir-fry until fragrant, then add bean sprouts and stir-fry. Stir-fry for a few seconds, add the meat soup and simmer over low heat until the soup is reduced.

Steamed meat: Put the fried bean sprouts on the sliced ​​meat, press it down slightly, pour the remaining sauce after applying it to the pork skin: dark soy sauce, vinegar, and brown sugar into a bowl, add some light soy sauce and a little broth, and steam it for two hours. If you have a pressure cooker the time will be shorter.

Remove from heat: Steam the meat until soft and glutinous, then remove from heat and place the bowl on a plate. If there is too much soup, you can thicken it and pour it on the meat slices. If there is not much, just eat it directly!