How to make Shao Bai more delicious?

I am afraid there are only a few people who know the dish of Shao Bai. Shao Bai is a traditional famous dish in the Sichuan and Chongqing regions. It can be divided into sweet Shao Bai and salty Shao Bai. In the past, sweet and salty braised white dishes were indispensable in the three-steamed and nine-knot dishes used to celebrate Chinese New Year or entertain guests at weddings and weddings in rural areas of Sichuan and Chongqing. These are the specialties of traditional rural cooks.

In fact, Shao Bai is similar to Braised Pork with Pickled Vegetables, but they are much different. The former belongs to Sichuan cuisine, and the latter belongs to Hakka cuisine (in fact, it is found in many cuisines and is relatively common). Not only are they different cuisines, but their base dishes are also different. Shao Bai is usually paired with bean sprouts, while plum sauce is usually paired with bean sprouts. The braised pork is naturally paired with dried plum vegetables!

The raw materials of Shao Bai are simple. The more common ones are Bean Shao Bai and Sha Pork, which are salty and sweet respectively. The cooking methods of these two different flavors are also very different. . However, when making braised pork belly, the conditions for selecting meat are the same, that is, you must choose pork belly with alternating fat and lean meat (that is, one layer of lean meat and one layer of fat meat).

When making salted braised pork, apply brown sugar or dark soy sauce on the skin side of the half-cooked meat, and then fry the skin in a pan until golden brown. At this time, you can Rinse it with cold water immediately to make the meat more elastic (the principle is that it expands with heat and contracts with cold). Then cut the meat into slices, put the skin down and meat up into a bowl. Half of the process is done. After that, stir-fry the bean sprouts with Sichuan peppercorns and dried chili peppers in oil. Then cover the meat slices and steam them for thirty or forty minutes. Cover the meat container with a large dish. Quickly turn the bowl over, and a delicious salty roasted white dish is ready to serve. If you sprinkle some chopped green onion at this time, the red of the roasted white and the green of the chopped green onion will make the color bright and eye-catching, and it will be delicious to look at.

After talking about the salty roasted white, of course we have to talk about the sweet roasted white. First of all, you need to prepare the red beans and glutinous rice. The red beans are cooked to make red bean paste. The glutinous rice needs to be stir-fried with lard. Then it is time to cook the meat. The steps are the same as the salty roasted white, except that the sweet roasted white is made with red beans. Sand is put into the middle of the meat slices and steamed on the prepared glutinous rice. It tastes soft and sweet, very delicious.