Chongqing Shaobai (Taste Memories)
Ingredients
- Pork belly 500G
- Plumb pickles 100G
- Dark soy sauce A little
- Pepper pepper and ginger slices Several
- Cooking wine A little
- Sugar A little
Steps
1. Wash the meat and start boiling it in cold water. When cooking, add peppercorns, ginger slices, salt and cooking wine. After the water boils, simmer on low heat for 20 minutes, take it out and let it dry for a while
2. Soak the prunes in water and wash them repeatedly! Be careful to wash it, you know the process of making this thing!
3. Marinate the meat with dark soy sauce for about 5 minutes
4. Put the meat pieces colored with dark soy sauce into the oil pan and fry. Be careful to only fry the skin part. After the oil is warm, use low heat. The high heat will easily burn the meat! The most important experience is that when the pot is cold, I usually put the meat in and arrange it, then turn on the pot and cover it! If you put hot oil into the meat, you can try it. I guess your face will be burned with dozens of cannons! This little experience is important!
5. Use the oil used to fry the pork skin, add the chili ginger slices, garlic pepper, and stir-fry until fragrant, then add the washed prunes and stir-fry them
6. Place the fried pork pieces into the freezer of the refrigerator for half an hour and then take them out
7. Quick-frozen meat can be easily cut into thin slices
8. Use the dark soy sauce from the pickled pig skin dyeing process, add cooking wine, sugar, minced ginger, and soy sauce, mix and stir to make a sauce, then add the sliced meat and marinate it.
9. Mix the sauce and place it at the bottom of the bowl. Pay attention to the direction of the meat skin facing down as shown. Then spread the fried prunes all over the bowl and steam them!
10. Steam for about an hour and a half, then take it out, put a color plate on the bowl, then quickly turn the face plate over with the bowl, slowly take away the steaming bowl, and put a plate of Chongqing barbecue Baiji is done!
Tips
- When frying the pork skin, keep the lid on the pot all the time, otherwise it will be too dangerous to splash hot oil!
- You can have more pork belly. The steamed pork belly can be kept in the refrigerator for at least a week and can be eaten anytime!
- The steaming time must be longer so that the meat will melt in your mouth
- The quality of blanching depends on the choice of meat quality. When choosing raw materials, you must choose good pork belly
