Glutinous rice 300g Pork belly 100g
Bean Paste 200g white sugar/brown sugar 200g
Onions 5g Ginger 5g
Vegetable oil 20g
How to make authentic Sichuan cuisine sweet roasted white

Step 1

First wash the pork belly, boil it in cold water, add some green onion and ginger to remove the smell, preferably the three-layer pork, cook it for 10 minutes, take it out and let it cool for later use. I forgot to take a photo while cooking the meat. Don't overcook it, just cut it into pieces.

Step 2

Find a larger pot and boil water. Wash the glutinous rice. After the water boils, pour in the glutinous rice. Stir to prevent it from sticking to the pot. Cook until the glutinous rice is broken. You can also use the kind where the glutinous rice will break quickly if you squeeze it with your hands. Soak the glutinous rice one night in advance, drain the water and use it directly the next day. If you don’t want to cook the glutinous rice, you can also soak it one night in advance. I decided to make this dish on the spur of the moment, so I cooked it directly, but I personally think The cooked glutinous rice steams faster, has moderate softness and hardness, and tastes better. Of course, this depends on personal preference. Take out the cooked glutinous rice and wash it in cold water until the water is no longer sticky. This way, the steamed glutinous rice is ready. The rice will not all stick together. Place the washed glutinous rice in a container and drain the water for later use. Recipe for Authentic Sichuan Sweet Shao BaiIllustration 3

Step 3

Slice the pork belly. Don't cut it with the first knife. Cut to the skin of the meat. Cut it with the second knife. Stuff the cut meat with bean paste. Find a larger bowl and spread it on top. The bottom of the bowl can be covered with a layer. If you like to eat meat, Friends can put more. I make the red bean paste myself. If you find it troublesome, you can buy ready-made bean paste, but I think the homemade bean paste tastes better. If you have time, I suggest you make it yourself and it will taste better, or you can add black sesame and peanut fillings to taste. good. For those who like bean paste, after the meat is laid out, put some bean paste in the middle. I just put a lot of bean paste. Illustration of how to make authentic Sichuan sweet roasted white dishes 4

Step 4

What I made is the sugar version. Heat oil in a pot, pour the white sugar in, turn on the lowest heat and simmer slowly until it becomes caramel color and sugar is dissolved. If you don’t want to boil the sugar, you can use brown sugar directly. Just add the brown sugar directly to the glutinous rice and mix well. It tastes very good. Illustration of how to make authentic Sichuan sweet roasted white dishes 5

Step 5

Don't turn off the heat when the sugar has been boiled. Continue on the lowest heat. Add the cooked glutinous rice and stir evenly. Then put it into the bowl just covered with bean paste and meat and steam it. After the glutinous rice is put, use the middle of the chopsticks. Insert a few holes so that it cooks faster. Be sure to add more water and steam it for at least an hour before the glutinous rice is ready. During this period, be careful not to evaporate the water in the pot. If the pot is relatively small, add water in time. , be sure to add boiling water. The time depends on the size of the fire. A medium to small fire is suitable. The fire should not be too high as the water in the pot will easily dry out. When it's almost done, use chopsticks to taste whether it's cooked. Try the middle. If the rice in the middle is cooked, then all the rice is cooked. Illustration of how to make authentic Sichuan sweet roasted white dishes 6

Step 6

Place the steamed glutinous rice on a plate on top of the bowl, turn it upside down with both hands, and the meat will be on top. Be careful to scald it when you turn it upside down. Eat it while it's hot. It's really sweet and soft. Don't eat too much at night. A lot of it, because glutinous rice is not easy to digest, especially for the elderly and children. If you can’t finish it, you can have it as breakfast the next day, which is also good. Cooking Tips for Authentic Sichuan Sweet Shao Bai

Be sure to buy pork belly that is fatter, not too thin, and don’t be afraid of fat. It is not greasy at all after steaming. It is best to make the bean paste yourself. If you don’t have time, you can buy it in the market, or you can replace it with black sesame and peanut filling. . Compared with other simple home-cooked dishes, this one is relatively complicated and time-consuming. You can make more at one time, steam it, let it cool, and store it in the refrigerator until you want to eat it.Just take it out and defrost it immediately. If you have a small family, you can steam it in a smaller bowl, which is convenient for storage and consumption. If you have guests at home, be sure to use a larger bowl for steaming, so that it will be more generous and look good when poured out on a plate.