This dish comes from a poor mountain village and is a specialty of others. In rural areas in the 1960s, farmers could not afford meat, so they had to make tofu with glutinous rice. I'm afraid its taste is excellent, but it has been handed down as a delicious food in the countryside since then.

material

Ingredients: 8 tofu, 4 peony, 1 kg glutinous rice, about half a catty of taro, and four or two pork belly.

Ingredients: three heads of garlic and appropriate amount of onion.

Seasoning: salt, oil and soy sauce.

working methods

1 Wash glutinous rice and soak it in clear water for about 2 hours. In order to save time, I cooked it until it was half-cooked.

Dice taro and pork belly, chop garlic and onion into mud, put the three things in a bowl and add salt and mix well.

Heat the pan and pour in more oil than usual. When the oil is hot, pour in the diced pork belly of taro, stir-fry until the meat changes color, and add half a glass of water to cook the taro until it is soft.

4 pour the soaked glutinous rice into the pot and mix well with other fillings, stir fry a few times, turn off the fire and let the fillings cool for later use.

5. Wash the peony, blanch it with boiling water, cool it with cold water, and cut off the leaves.

6. Brew the stuffing into oily tofu and wrap it with peony leaves.

7. Put the peony leaf stalks flat on the bottom of the pot, put the wrapped bean curd and peony vegetable bag on the leaf stalks, pour appropriate amount of oil, add water to boil, then turn to medium heat for 10 minute, add appropriate amount of soy sauce and cook for 5 minutes to collect water.

8 pots and pans, let's go!