Sichuan Traditional new year dish -- Shaobai

Sichuan Traditional new year dish -- Shaobai

Introduction:

"Shaobai" is a necessary dish on the Spring Festival table of ordinary families in Sichuan (Cantonese people call it Meicai Suanbu). I remember when I was a child in my hometown, during the Chinese new year, roast white, crispy meat and sausage were indispensable on the table. At that time, I didn't like to eat them and felt fat. After leaving home, I love it. It's a troublesome process. I can only do it once in a while to satisfy my craving

Production steps:

Materials required:

Pork: one piece

Meicai: moderate

Soy sauce: moderate

Garlic: right amount

Ginger: right amount

Zanthoxylum bungeanum: right amount

Onion: right amount

Sugar: right amount

MSG: right amount

matters needing attention:

Production difficulty: Advanced

Process: others

Production time: several hours

Taste: other