Method of production

1. Glutinous rice washed and soaked in water for 5 hours, remove the water into the drawer steamed over high heat for 3 hours, in the middle of the glutinous rice should be often raked with chopsticks scattered, so that it steams soft and hard evenly, out of the drawer under the frying pan with lard stir-fried evenly, the pot to stay in the oil to change the fire to maintain a certain temperature standby.

2. Lean meat cut into long treaty 250 grams a size, with star anise, back to the incense, pepper, cinnamon, salt, soy sauce, marinate for four to five days, take out the spices, the pan under the vegetable oil burned to 6 into the heat of the next meat fried to half dry. Strain the oil to cool and cut into thin slices and spare.

3. Sour radish cut into small dices, mung bean sprouts with boiling water to cook and strain the water, kelp cut into thin julienne, scallions cut into scallions.

4. When serving, put the glutinous rice in a bowl, put the meat, sour radish, mung bean sprouts, kelp, green onions, oil chili, soy sauce, monosodium glutamate and mix well.

Flavor characteristics:

Meat crispy rice, oil but not greasy, strong and refreshing taste. It is a traditional food of Zhenfeng County, Guizhou.

Making points:

The glutinous rice can not be steamed too soft, to slightly hard for good.

Sticky rice practice

1. Soak sticky rice in cold water for 8-9 hours.

2. Steam the soaked glutinous rice in a wooden steamer or pot, taking care not to sprinkle water in the middle, and often using chopsticks to spread the glutinous rice so that it is soft and hard.

3. After steaming, pour the glutinous rice into a pot.

Zhenfeng glutinous rice

4. With pig bones with a small amount of chicken essence and salt to simmer soup (such as no pig bones, available lard with a small amount of water, chicken essence and salt to simmer soup; generally ten pounds of glutinous rice, to half a catty or so of lard).

5. Good oil soup poured on the glutinous rice, mix well with chopsticks (note that the soup can not be too much, can stir the glutinous rice can be scattered).

(Note: From step 3, you can also fry the steamed glutinous rice with lard, and put it into an iron pot to keep it warm with mild fire for use.)

Lean meat slices practice

1, selected pork lean meat.

2, with anise, back to the incense, pepper, cinnamon, salt, soy sauce made of spices marinated for four to five days, take out the lean meat to remove the spices.

3, pour vegetable oil into the iron pot to sixty percent heat, under the lean meat pieces fried until half dry.

4, filter the oil to cool, cut into thin slices to cover the glutinous rice to eat.?