Pork belly 750g Salted vegetables 400g
mash 2 scoops Minced ginger, onion and garlic Appropriate amount
Zanthoxylum bungeanum 5g Old soy sauce 20g
Vinegar 2 scoops Thirteen Incense 1 scoop
How to make salty roasted white rice Illustration of how to make homely Sichuan cuisine with salty roasted white 1

Step 1

Take a piece of pork belly, clean it, put it in a pot and cover it with cold water, add scallions and ginger slices and blanch them; Illustration of how to make homely Sichuan cuisine with salty roasted white 2

Step 2

After the water boils, beat off the foam, add cooking wine and peppercorns, cover the pot, cook for 20 minutes until cooked through, turn off the heat and simmer for 20 minutes, remove and let cool and set aside; Illustration of how to make homely Sichuan cuisine with salty roasted white 3

Step 3

Add vinegar and mash water in a plate and stir evenly; Illustration of how to make homely Sichuan cuisine with salty roasted white 4

Step 4

Prick the meat skin with a fork, and soak the meat skin in the vinegar sauce you just prepared for about 10 minutes; Illustration of how to make homely Sichuan cuisine with salty roasted white 5

Step 5

For salted vegetables made in summer, soak them in water in advance, squeeze out the water and chop into fine pieces for later use; Illustration of how to make homely Sichuan cuisine with salty roasted white 6

Step 6

Use a non-stick pan, pour a little oil, and when the oil is hot, add the pork skin side and fry; Illustration of how to make homely Sichuan cuisine with salty roasted white 7

Step 7

Fry until slightly browned, then cut into chunks of varying thickness;Illustration of how to make homely Sichuan cuisine with salty roasted white 8

Step 8

Put the cut meat into a container, pour in an appropriate amount of dark soy sauce, and stir evenly; Illustration of how to make homely Sichuan cuisine with salty roasted white 9

Step 9

Take a larger container and put a little dark soy sauce on the bottom; Illustration of how to make homely Sichuan cuisine with salty roasted white 10

Step 10

Cut and mix the meat, with the skin down and the lean meat up, and set aside; Home-style Sichuan cuisine - salty roasted white recipe illustration 11

Step 11

Put a little oil in the wok, add ginger, onion and garlic, stir-fry until fragrant, add chopped salted vegetables; Home-style Sichuan cuisine - salty roasted white recipe illustration 12

Step 12

Stir dry and add salt, thirteen spices and pepper powder to taste; Illustration of home-cooked Sichuan cuisine - salty roasted white recipe 13

Step 13

After the salted vegetables are fragrant, add them on top of the pork belly; Illustration of how to make homely Sichuan cuisine with salty roasted white 14

Step 14

After placing it, steam it in a pressure cooker over water. After turning on the high heat, keep it on medium heat for 20 minutes; Illustration of how to make homely Sichuan cuisine with salty roasted white 15

Step 15

After taking it out of the pot, cover it with a plate and turn it upside down.Come; Illustration of how to make homely Sichuan cuisine with salty roasted white 16

Step 16

Fat but not greasy, salty and delicious Illustration of how to make homely Sichuan cuisine with salty roasted white 17

Step 17

The salty roasted white rice that is loved by the elderly and children is ready. Salty Shao Bai cooking tips

If you don’t have salted vegetables at home, you can also buy finished products in the supermarket, but you should pay attention to the saltiness when frying