Pork ribs (pork belly) 500g glutinous rice 200g.

Cooking wine 30 grams

condiments

20g of onion and 20g of ginger.

Soy sauce 15g sugar 15g

Monosodium glutamate 10g salt 10g

Steps to buckle meat with glutinous rice

1. Soak glutinous rice for about one night in advance.

2. Wash pork belly, add onion, ginger and cooking wine, cook until it is cooked thoroughly, take it out, and smear it evenly with soy sauce. Boil the pot with clear oil, fry the pork belly until golden brown, and let it cool.

3. Take out the glutinous rice, wash it and control the moisture.

Adjust the seasoning into flavor juice with proper amount of soup. Mix well with glutinous rice.

4. Cut the pork belly into 4cm * 6cm pieces, with the skin facing down, and put it in a bowl. Add seasoned glutinous rice to the meat and steam it in a cage for one hour. The longer the time, the better the taste. Take it out and buckle it.

skill

Red color, rotten rice and glutinous meat, fragrant and delicious, fat but not greasy.