How to make Sichuan Shaobai
Sichuan Shao Bai is a classic Sichuan dish that is loved by diners for its fat but not greasy texture and melt-in-your-mouth texture. In recent years, with the promotion of food bloggers and short video platforms, this traditional dish has become a hot topic again. This article will introduce in detail the production method of Sichuan Shaobai, and attach hot topic data in the past 10 days to help you better understand the current food trends.
1. The production steps of Sichuan Shaobai
1.Material selection: Choose pork belly that is fat and thin, with a thickness of about 3-5 cm.
2.blanch water: Pour the pork belly into a pot under cold water, add ginger slices and cooking wine, cook until cooked, then remove.
3.Color: Use a toothpick to poke holes in the meat skin, and apply dark soy sauce or sugar color to make the meat skin appear red and bright.
4.fried: Put the meat skin side down and fry in hot oil until golden brown, remove and soak in cold water for 10 minutes.
5.slice: Cut the meat into thin slices, about 0.5 cm thick, and put them neatly into a bowl.
6.seasoning: Add bean paste, light soy sauce, sugar, pepper powder and other seasonings, and put bean sprouts or prunes on top.
7.Steam: Steam in the pot for 1-2 hours until the meat is soft and tender, then invert it onto a plate.
2. Hot topic data in the past 10 days
| hot topics | heat index | Main platform |
|---|---|---|
| The resurgence of traditional Sichuan cuisine | 85 | Douyin, Xiaohongshu |
| Home version of whitening recipe | 78 | Station B, Weibo |
| Low fat version burnt white | 65 | Zhihu, go to the kitchen |
| local food culture | 72 | WeChat public account |
3. Cooking Tips
1. When frying the meat skin, pay attention to the oil temperature to avoid burns.
2. The longer the steaming time, the softer and waxier the meat will be, which can be adjusted according to personal taste.
3. If bean sprouts are not available, you can use mustard or pickled mustard instead, the flavor will be slightly different.
4. Why is Sichuan Shaobai suddenly so popular?
Recently, many food bloggers have begun to explore traditional recipes, and Sichuan Shaobai has become the focus due to its rich local characteristics and unique taste. In addition, "immersive cooking" videos on short video platforms have also attracted a large number of viewers, bringing this dish back into the public eye.
Through the above steps and data, I believe you can not only learn how to make Sichuan Shao Bai, but also understand the current food trends. Come and try this classic Sichuan dish!
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