The most authentic way to make sweet white is Sichuan.

The practice of sweet cooking is as follows:

Ingredients: 500g of pork belly, 0/00g of bean paste stuffing/kloc-,200g of glutinous rice.

Accessories: 40 grams of sugar, appropriate amount of soy sauce and appropriate amount of lard.

Steps:

1, pork belly. (It is better to have more than three floors. ) make a piece of meat with sand, and I'm going to make the rest into braised pork with plum vegetables.

2. Add enough water to the pot, add some cooking wine, onions, ginger slices and dried peppers for about 20 minutes until it is just cut off.

3. Dry the surface water of pigskin and paint it with soy sauce.

Let the meat coated with soy sauce dry for a while and dry the skin.

5, add oil to the pot, the oil can touch the skin (not too much), the skin is facing down, put it in the pot. At this time, the oil in the pot will splash everywhere, so it is better to use the lid to resist, or it is safer to cover the lid directly. (It is best to cover the pot directly).

6. Fry until the skin is brown, then remove.

7. Soak the glutinous rice for four hours.

8. Boil the soaked glutinous rice with water and then cook for about four or five minutes to turn off the heat!

9. Remove dry water, add lard and sugar and mix well for later use.

10, cut the pork belly into two pieces as evenly as possible (the first piece is cut on the skin and the second piece is cut into sections).

1 1, the bean paste is clamping the blade.

12, each piece of meat with sand is stacked in the buckle bowl in turn.

13. Spread the mixed glutinous rice evenly on the meat slices with sand.

14, steaming in the pot, I used a pressure cooker, after SAIC, I changed it to low heat for 40 minutes.

15, take it out after steaming, and buckle a plate on the steaming bowl.

16, upside down, sweet and soft, fat but not greasy.

17, the finished product is as follows.