Sichuan traditional famous dish with sand meat home-cooked practice: a must for rural banquets, sweet and not greasy melts in the mouth

1. Sichuan traditional famous dish with sand meat

Jiasha meat is also called sand meat, sweet roasted white, longan meat, steamed crispy meat, is a traditional famous dish with local characteristics of Sichuan.

After the authentic Sichuan sand meat is cooked, its color is white and red, very attractive, its taste is soft and glutinous and sweet, fat but not greasy, which makes people miss unforgettable.

In many cases, sand meat is regarded as a must-have dish for wedding and birthday banquets in rural Sichuan, and is deeply loved by the elderly and children. However, this traditional Sichuan dish is neither spicy nor numb, but sweet, and it is really a wonderful flower in Sichuan cuisine.

2. How to make the traditional Sichuan dish with sand pork?

As an indispensable dish for wedding and birthday banquets, the charm of the delicious sand meat on the tip of the tongue can be imagined, so how is this delicious sand meat made? Today we are going to share its method, recipe and detailed steps to tell you that you can collect it and make it yourself at home.

Ingredients: pork belly, glutinous rice, honey (or sugar), bean paste,

Ingredients: ginger, peppercorns, chives,

Step 1: Prepare a piece of fresh local pork belly, make sandwich meat, and use local pork to make the taste more fragrant.

Cut some ginger slices,

The pork belly can be burned first, or not, the pork belly is cleaned, pot under cold water, add ginger slices, an appropriate amount of cooking wine to remove the smell, add a green onion knot, first boil over high heat, turn to medium-low heat after the water is boiled and cook for 20 minutes, and cook the pork belly.

After 20 minutes, open the lid, remove the pork belly, brush the meat skin with a layer of sugar, honey water or brown sugar water, and let it cool naturally.

Add two handfuls of glutinous rice to the bowl and add water to wash the glutinous rice.

Add a little water to the pot and bring to a boil, put the glutinous rice that has just been washed into the pot and boil it until the glutinous rice begins to turn white (about 3-5 minutes), and when it starts to grow larger, we use a colander to remove the glutinous rice.

Step 2: After the pork belly has cooled, we cut the pork belly into clip blades, that is, the first knife is not cut to the end, the second knife is cut to the end, and the cut is thinner.

Sandwiched meat refers to cutting meat into the shape of a tong.

Put the cut meat into a bowl, add a spoonful of sugar, or use brown sugar water or honey water, and grasp it evenly with your hands.

Prepare some bean paste,

Take a piece of meat, wrap the bean paste filling in the middle, and press it flat with your hands.

Arrange the meat slices with all the bean paste and arrange them. Add white sugar to the boiled glutinous rice that suits your taste, and you can add more if you like sweet. After stirring well, spread it on top of the meat that has just been plated, and the glutinous rice is spread out evenly.

Step 3: The steaming time in the steamer is relatively long, it takes about 2 hours, in order to save time, we use a pressure cooker to steam, put the sand meat into the pressure cooker, and press it for 30 minutes. Take it out after 30 minutes, buckle a plate on it, and then turn it over, the process is the same as buttoning the meat, and then sprinkle with white sugar, and it is delicious.

Authentic and delicious, the famous Sichuan dish with sand meat necessary for every banquet is ready, soft and glutinous and sweet, fat but not greasy, melt in the mouth, it is really worthy of its name.

To sum up:

1. Sichuan famous dish sand meat is actually not difficult, the ingredients are also simple and homely, it is the same as the button meat, are boiled first and then steamed, the finished dish is soft and glutinous, fat but not greasy, but the taste of the sand meat is sweet and soft glutinous, and the button meat is salty and soft glutinous. The meat slices can be colored with honey water, brown sugar water, or fried sugar color and then colored.

2. The key point of this dish is that when cutting, it should be cut into a clip blade, so that it is good to clip the bean paste, and this dish is worthy of its name. The second is the steaming time, if you use a steamer to steam, it will take about 2 hours. So we still use a pressure cooker to save time.