Shaobai, a Sichuan and Chongqing Han characteristic dish, is a Bashu folk dish with strong local characteristics; As soon as it’s white, it’s fragrant and mouth watering.


237g pork
1 bag of rice sprouts
10 grams old style
25g rock sugar
2 teaspoons soy sauce
3 G chicken powder
4 g ginger
1 g pepper
1 green onion


Step 1
Prepare the ingredients, pork, rice sprouts, Carrefour chicken powder

Step 2
Put the pork into the pot and cook until it is 7 or 8 minutes cooked

Step 3
After picking up, put a layer of soy sauce on the skin of the meat while it's hot and let it dry

Step 4
Heat the oil in the pan and deep fry the pork until the skin is slightly wrinkled

Step 5
Boil the fried pork in cold water, turn off the heat and soak for a while

Step 6
Take out the soaked pork and slice it

Step 7
Leave a little oil in the pan and add rock sugar

Step 8
Boil the rock sugar

Step 9
Add the sliced meat and a little soy sauce

Step 10
Add the chicken powder and mix well

Step 11
The skin of the meat is facing the bottom of the bowl and evenly stacked in the bowl

Step 12
Add sprouts, sprinkle with ginger and pepper

Step 13
Bring to a boil over high heat, steam for 1 hour

Step 14
Take out the steamed salty and white, put a big plate on it and turn it over

Step 15
Remove the steaming bowl and sprinkle with scallions