Shoubai is a local specialty dish from the Sichuan and Chongqing regions, which is very representative. Shoubai is an indispensable dish in Sichuan feasts, and it symbolizes the fat and deliciousness of the ingredients. Previously, if Shoubai was not served during the feast, it was considered incomplete. Shoubai embodies the inheritance of traditional banquets.BoilingNine CutsShoubai usesFive-spice porkto make a dish that is not too greasy. Everyone should try it.

The method of making Shoubai

IngredientsPreparation

Five-spice pork,Pickled vegetables，Ginger，Sichuan peppercorns, old soy saucelight soy sauce，chicken broth, cooking oil.

Method steps

1. Boil water, add ginger slices, put the five-spice pork into the water to cook until 78% cooked, then quickly brush a layer of old soy sauce on the meat skin and dry it before use;

2. Heat the pot and add a suitable amount of cooking oil, put the meat skin down into the pot and fry until the meat skin is brown and red, then take it out and cool it, and the meat skin should be slightly foamy;

3. Cut into slices and put in a bowl, add a small amount of light soy sauce, add a little chicken broth and mix well, and then arrange neatly and put into a small bowl for use;

4. Wash the pickled vegetables several times and drain them, then put them in the pot and sauté them slightly. You can also add a few Sichuan peppercorns, five-spice powder, and minced ginger for better flavor;

5. Cover the five-spice pork with the pickled vegetables, put it into a steamer, and steam for about one and a half hours over medium heat;

6. When eating, put a large plate on top of thesteaming meatbowl.

Tips

1. After cooking the meat, brush it with old soy sauce and dry it, or use paper to absorb the moisture, so that the oil will not splatter during frying.

2. If using a pressure cooker, it takes about 20 minutes.

The method of making Sichuan Shoubai

Ingredients preparation

Pickled vegetables2 kg, five-spice pork 2.5 kg, ginger, salt, old soy sauce,Chuanvinegar，white sugar, vegetable oil, Sichuan peppercorns, a little chicken broth.

Method steps

1. Wash the pickled vegetables 3 times with water and squeeze out the moisture, and set aside;

2. Add a suitable amount of water to the pot, put the five-spice pork into the pot and cook over medium heat for about 20 minutes;3. After taking it out, cool it slightly, then brush old soy sauce on the meat skin, and don't pour out the cooking water, it will be used later;4. Add vegetable oil to the pot, heat the oil, then carefully put the five-spice pork skin down into the oil;

5. After the meat skin is browned, carefully take it out and put it into the cooking water to soak for 5 minutes;

6. At this time, use the remaining oil in the pot to sauté the pickled vegetables and ginger, and then mix them together;

7. Then cut the soaked five-spice pork into pieces about 0.5 cm thick;

8. Put the meat skin down and arrange it neatly in a bowl, then add ginger, Sichuan peppercorns, salt, white sugar, chicken broth, and finally drizzle with a 1:3:1 ratio of old soy sauce, light soy sauce, and old soy sauce;

9. Spread the sautéed pickled vegetables on the arranged five-spice pork, and prepare for steaming;

10. After arranging all the five-spice pork, spread the pickled vegetables on top, and steam for 20 minutes over high heat, and 1.5 hours over medium heat;

11. After steaming, take out the bowl, put a plate on top of it, and flip it over quickly.

Ten-spice Shoubai

Ingredients preparation

Twenty grams of five-spice pork,

long beans

50 grams, 50 grams of Sichuan peppercorns, ginger, garlic, slow-cooked sauce,ribssauce, thirteen spices, light soy sauce, old soy sauce,dried bean curd, cooking wine, Sichuan peppercorns,white pepper, salt, white sugar,MSG.Method steps2. Boil the long beans and soak them for a while, then cut into pieces and set aside;3. Put the cut meat into a large bowl, and then add a spoonful of cooking wine, a spoonful of slow-cooked sauce, a spoonful of rib sauce, a spoonful of light soy sauce, 1/4 spoonful of old soy sauce, a little white pepper, a little Sichuan peppercorns, a little ginger, garlic, and a little MSG to marinate for more than 30 minutes;

4. Heat 20ml of vegetable oil in a frying pan, heat it to 6th heat, then add the marinated meat and stir-fry until the meat is out of oil and slightly curled;

5. After taking out the meat, use the remaining oil in the pot to sauté the pickled vegetables and Sichuan peppercorns, and then mix them together;6. Add a little white sugar to the sautéed meat and mix well, then add the remaining marinade in the bowl, such as ginger, garlic, and mix it with the sautéed meat, and then arrange it in the bowl, and then put a few dried bean curd on top, and cover with pickled vegetables;7. Put it in a pressure cooker or steamer, and cover with a plate to prevent water from entering, and steam for about 20-30 minutes in a pressure cooker over low heat, and then turn it over and serve.

About Shoubai

Shoubai is generally divided into sweet and salty Shoubai. In Sichuan, people in Chengdu prefer to eat salty Shoubai, while people in Zigong prefer to eat sweet Shoubai.

Shoubai contains a high amount of fat, so it should not be eaten too much at once, or eaten every day. Also, people with high blood pressure and obesity should not eat Shoubai.

Mix the stir-fried meat with a little white sugar, then combine it with the remaining ingredients from the soy sauce bowl, such as ginger and garlic. Arrange the mixture in a bowl, then top with several dried bean curd strips and shredded vegetables.

Place the bowl on a plate to prevent water from entering. Cook in a pressure cooker or steamer for about 20-30 minutes over low heat. Turn off the heat and invert the bowl onto a plate.

About Braised Pork

Braised pork is generally divided into sweet and savory versions. In the Sichuan region, people near Chengdu prefer savory braised pork, while those in Zigong prefer sweet braised pork.Braised pork contains a relatively high fat content, so it should not be eaten in large quantities or every day. Also, people with high blood pressure and obesity should avoid eating braised pork.BloodFat, high blood pressure, and obesity patients should also avoid eating braised pork.