Sichuan How to make the Baba Banquet with Sha Pork

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  1. Soak the glutinous rice one night in advance and steam it like steamed rice the next morning (soaking it in advance will make it softer than steaming it directly the next day).Add a small amount of brown sugar water and mix well and set aside

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  2. Cut the pork belly into large pieces (easy to cool and slice), salt, ginger slices, pepper, star anise, and cooking wine under cold water Bring to a boil and cook for 10 minutes to add flavor.After cooking, take it out with a napkin to soak up the water and brush it with dark soy sauce and honey for dyeing (I checked online to use dark soy sauce to brush the skin for dyeing.I didn’t have it at home so I used light soy sauce, but it was not dyed successfully).
  Put a little oil in the wok and fry the cooked pork belly skin side down over low heat for one minute (cover the pot to avoid splashing oil).After frying, add it to the cooking broth and cook for two minutes to remove the greasiness.
  Leave the meat out of the pot and let it cool until sliced ​​(if you are in a hurry, you can put it in the refrigerator to freeze for a while)

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  3.While the meat is cooking, prepare the stuffing.Add salt to the pot (the heat will be even so it won’t burn easily).Fry the walnuts, peanuts and sesame seeds separately (no need to salt the sesame seeds, as they are not easy to sift).

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  4. Fry the walnuts over low heat.If the temperature is high, remove the pot from the heat.Fry for three minutes, then let it cool when it is cooked

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  5. Fried peanuts

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  6.Roasted sesame seeds

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  7.Let the peanuts cool and peel them

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  8.Use a juicer to beat the walnuts, peanuts and sesame seeds into granules (it is recommended to add some water here, as it is difficult to beat them directly)

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  9.Put the beaten filling into a bowl, add bean paste filling, honey and appropriate amount of warm water.Stir evenly

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  10.After mixing, knead into strips and slice (cut into smaller pieces) , it’s too thick and you’ll get tired of it after eating two slices)

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  11.The pork belly is cut into small pieces Thin slices

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  12.The rest is to wrap the stuffing inside the meat.Press it firmly and it won't fall apart when steamed.Put the meat in the bowl first, then spread a layer of glutinous rice and press it into the steamer.Put enough water in the steamer for two hours at a time.Do not remove the pot in the middle.Steam for two hours on high heat.Ready to eat^_^

• 13.Finished product