The practice of hot and sour mixed meat is more authentic.

Sand tea meat, also known as sand tea meat, sweet cook the meat, longan meat and steamed crispy meat, is a traditional famous dish with local characteristics in Sichuan.

Authentic Sichuan Jiasha meat, white and red, is very attractive, soft and sweet, fat but not greasy, which makes people unforgettable.

Meat with sand is often regarded as a necessary dish for wedding banquets and birthday banquets in rural Sichuan, which is deeply loved by the elderly and children. However, this traditional Sichuan dish is not spicy or hemp, but sweet and not greasy, which is really a wonderful flower in Sichuan cuisine.

How to use sand cook the meat?

As an essential dish at the wedding banquet, the charm of delicious meat with sand on the tip of the tongue can be imagined. So, how is this delicious sand meat made? Today we will share its practice, formula and detailed steps to tell you. If you like, you can collect them and make them at home.

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

Ingredients: ginger, pepper seeds, chives,

Step 1: Prepare a piece of fresh pork belly of local pigs and make it with sand. It's better to cook with local pork.

Cut some ginger slices,

Pork belly can be cooked first or not. Wash the pork belly, put it in a pot with cold water, add ginger slices, add a proper amount of cooking wine to remove fishy smell, add an onion knot, first boil it with high fire, then turn the water to low heat for 20 minutes, and cook the pork belly.

After 20 minutes, open the pot cover, take out the pork belly, brush a layer of sugar, honey water or brown sugar water on the skin while it is hot, and then naturally cool.

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

Add a little water to the pot and bring it to a boil. Boil the washed glutinous rice in a pot until it turns white (about 3-5 minutes). When it began to get bigger, we fished it out with a colander.

Step 2: After the pork belly is cooled, we cut the pork belly into blades, that is, the first knife didn't cut to the end, and the second knife cut to the end, which is relatively thin.

Sand meat and sand meat are cut into the shape of clips.

Put the cut meat into a bowl, add a spoonful of sugar color, or grab it evenly with brown sugar water or honey water.

Prepare some bean paste,

Take a piece of meat, fill it with bean paste, and then flatten it by hand.

Put all the meat slices into the bean paste and put them on a plate. Add sugar suitable for your taste to the cooked glutinous rice, and you can add more sugar if you like it sweet. After stirring evenly, spread it on the meat that has just been placed on the plate and spread the glutinous rice flat.

Step 3: It takes a long time to steam in a steamer, about 2 hours. In order to save time, we steam in a pressure cooker and put the meat with sand in the pressure cooker for 30 minutes. Take it out after 30 minutes, buckle a plate on it and turn it over. This process is the same as braised pork, and then sprinkled with white sugar, which is delicious.

Authentic and delicious, sand meat is a famous Sichuan dish, which is necessary for every banquet. Soft glutinous rice is sweet, fat but not greasy, and melts in the mouth. It really lives up to its reputation.

To sum up:

1. Actually, it is not difficult to cook Sichuan famous dishes, and the ingredients are simple and homely. Just like braised pork. First cooked and then steamed, the dish is soft and waxy, fat but not greasy, but the taste of braised pork is sweet and soft, and braised pork is salty and soft. Sliced meat can be colored with honey water, brown sugar water, or fried sugar.

The key of this dish is to cut it into blades when cutting, so that the bean paste can be sandwiched. This dish is worthy of the name. The second is the steaming time. If you steam it in a steamer, it will take about 2 hours. So we still use pressure cooker to save time.