Raw materials and ingredients: refined glutinous rice, lean pork, lard, pickled radish, mung bean sprouts, laver, onion, oil pepper, soy sauce and monosodium glutamate.

The specific production method:

1, washed glutinous rice, soaked in clear water for 5 hours, filtered off water, and steamed in a drawer for 3 hours. Chop the glutinous rice with chopsticks frequently in the middle to make it soft and hard, put it in the wok under the drawer and stir it evenly. The oil in the wok should be kept at a certain temperature instead of simmering for use.

2. Cut the lean meat into 250g pieces, marinate it with star anise, cinnamon, salt and soy sauce for four to five days, take it out, remove the seasoning, heat the rapeseed oil in the pot to 60%, and fry the meat until it is half dry. Filter oil, cool and cut into thin slices for later use.

3. Dice the pickled radish, blanch the mung bean sprouts with boiling water, drain, cut the kelp soaked in water into filaments, and cut the onion into chopped green onion.

4. When eating, put the glutinous rice in a bowl, add the sliced meat, pickled radish, mung bean sprouts, kelp, onion, oil pepper, soy sauce and monosodium glutamate and mix well.

Flavor characteristics: rice-flavored crispy meat, oily but not greasy, rich and refreshing. It is a traditional flavor food in Zhenfeng County, Guizhou Province.

Production points: glutinous rice should not be steamed too soft, but slightly harder.