5000g of glutinous rice, 2500g of pork belly, 50g of sugar, 50g of soy sauce100g, 50g of refined salt, 25g of red rot juice, 50g of slag powder, 25g of chopped green onion and 25g of Jiang Mo.
Features of steamed rice with dregs: moist and soft, delicious and salty.
Teach you how to cook steamed rice with steamed slag and how to cook steamed rice with steamed slag.
1. Wash the glutinous rice, put it in a basin, soak it in clear water for 8- 12 hours, take it out, rinse it with clear water, and drain the water. Put a clean cloth in the cage, pour in glutinous rice, steam in the pot for about 20 minutes until cooked, take it out and pour it on the chopping board to cool.
2. Scrape the pork belly, cut it into pieces (each piece weighs about 50g), put it in a pot, add soy sauce, refined salt, sugar, chopped green onion, Jiang Mo and fermented milk (or fermented milk) and mix well. After soaking, put it into the slag powder and mix well, then put it into a large plate, steam it in a cage for about 15 minutes until it is cooked, and take it out.
3. Put a clean cloth in each small cage, add 150g glutinous rice, cover with three pieces of dregs, put them in a pile, and steam them thoroughly over medium heat.
Main points of steamed rice with steamed dregs and meat: After the glutinous rice is soaked, rinse it with cold water to remove the odor.