How did the Sichuan dish "Shao Bai" get its name?

Hello!

Shaobai itself has no traceable roots, it is just a regional name (local dialect).

There are many non-uniform additions to Shaobai, such as:

Sichuan Shaobai is also called "Xian Shaobai"

In fact, this "Xian Shaobai" is As we Sichuanese call it, in the north, this dish is called "braised pork". Of course, the counterpart to "salty roasted white" is "sweet roasted white".

As shown in the picture: Shao Bai (called Braised Pork in the North):

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Sichuan’s salty Shao Bai is the most famous Characteristics, therefore, let’s focus on Sichuan’s salty roasted white.

An important raw material for making Sichuan braised pork belly is bean sprouts, and it must be "Yibin sprouts" produced in Yibin, Sichuan. The meat must be fresh pork belly. First, wash it, scrape the skin, and cut it into pieces. Make a square shape and cook it in a pan until it is cooked. After taking it out, apply honey on the skin side and fry it in an oil pan until it is deep golden brown. Take it out and let it cool, then cut it into slices. Take a large bowl, put two tablespoons of red soy sauce in the bowl, then add some sugar and salt, and place the meat slices one by one in the large bowl, making sure the skin is facing down. After arranging the meat slices, cut a few slices of ginger and put them on the meat, then chop the Yibin sprouts and put them on the meat. Now you can put them in a steamer and steam them. Generally, they will be cooked in 40 minutes. After taking it out of the pot, just place it on a bowl with a plate, then turn it upside down, and the salty roasted white is ready to serve.

If everyone loves spicy food, before steaming this salty roasted white dish, you also need to add bean paste and Sichuan peppercorns.

The upside-down salty roasted white meat makes people appetizing at first sight: the skin of the meat is red in sauce, and when you eat it, there are three words in your mouth: soft, rotten, fresh, fat but not greasy. Because the oil has gone into the bean sprouts, the bean sprouts are also very fragrant. This salty roast dish is always on our family's dining table. Not only is there not a single piece of meat left, but in the end there is not even a bean sprout left, because the bean sprout is just rice and it makes people want to eat it.

Attached: How to boil and blanch:

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Thank you! !