• 好吃不膩的五花肉做法Steamed pork...
@Alicia-LiveInCanada
传统川菜咸烧白，也叫盐烧白，在四川家喻户晓人尽皆知，微微麻辣、入口即化、老少皆宜、软烂咸香，下饭神器，剩下来汤汤还可以下面条吃。
川菜咸烧白的做法和江南梅菜扣肉是有一定区别的。咸烧白传统做法要用宜宾芽菜作配料，但海外华人超市里我只看到碎粒的芽菜，不能洗不能泡、齁咸不好使。经过实验，我固定下来用广东或浙江的梅干菜，非常合适，洗净浸泡后咸度刚刚好。川菜咸烧白灵魂在泡辣椒，如果自家没泡菜，可以在华人超市买到，很方便。
用料：
带皮五花肉 520 g
梅菜芯 150 g
泡辣椒 2根
小米椒 2根
泡姜或生姜 1小块
花椒 20粒
老抽 1大勺
米酒 1大勺
盐 2g
食用油 1大勺
Traditional Sichuan cuisine salty Siu Bai, also known as salt Siu Bai, it means steamed pok belly with pickled vegetables, is well known in Sichuan, which is melted in the mouth, soft rotten salty, and delicious with the rice, the rest of the soup can also be eaten with noodles.
There is a certain difference between the practice of Sichuan salty Siu Bai and Jiangnan Mei Cai pork. Salty Siu Bai use Yibin sprouts as ingredients, but overseas Chinese supermarket I only see broken sprouts, can not wash can not soak, the salty is not good. After the experiment, I fixed down to use Guangdong or Zhejiang plum dried vegetables, very suitable, washed and soaked after the saltiness is just right. Sichuan salty Siu Bai's soul in pickled chili, you can buy in the Chinese supermarket, very convenient.
Ingredient:
520g pork belly with skin
Dried plum vegetable 150g
2 pickled peppers
2 small chilli pepper
Pickled ginger or ginger in 1 small piece
20 prickly ash
Dark soy sauce 1 TBSP
1 TBSP rice wine
Salt 2 g
1 TBSP cooking oil
#porkbelly #steamed #sichuancuisine #chinesefood #海外华人 #simplerecipe #梅菜扣肉