[Ingredients] Pork belly 1, glutinous rice 1 bowl.
[Accessories] (eight treasures origin): seafood: scallops, shrimp; Mountain delicacies: dried mushrooms, winter bamboo shoots and chestnuts; Lotus pond: lotus seeds; Birds and animals: diced meat and salted eggs.
[Seasoning] Salt, light soy sauce, dark soy sauce, seafood soy sauce, steamed fish soy sauce, one star anise, two pieces of cinnamon, one piece of fragrant leaves and one piece of ginger.
The production process is as follows:
Soak Yaozhu, shrimp skin, mushrooms and lotus seeds in water for half a day in advance until they are full and shiny. Yaozhu at home is easy to be soft and rotten, so it is only boiled without steaming. If it is hard and the blisters are not soft, it needs to be steamed in a steamer and soaked in a basin for about 20 minutes until it feels tough and not too bad.
After the water is boiled, cut the mushrooms, winter bamboo shoots, chestnuts, meat and salted eggs into dices half the size of lotus seeds. Be careful not to be too small, which will make the finished product lose and reduce the pleasure of digging all kinds of materials.
From left to right, from top to bottom: dried bamboo shoots, diced meat, scallops (remember to leave the soaked water, the taste depends on it), diced salted eggs, xianglian, chestnuts, diced mushrooms, and washed shrimps.
Filter the soaked glutinous rice to remove excess water, add soy sauce and pigment, and mix well.
Pour oil into a hot pot and stir-fry the eight-treasure stuffing until it is cooked. If you don't mind onion and ginger, you can fry the eight-treasure stuffing first. Accidentally fried the eight-treasure stuffing too much, a big pot.
Mix the eight-treasure stuffing into glutinous rice, neither too little nor too much, subject to the fact that the eight-treasure stuffing can be wrapped. Bring the processed pork belly and prepare the stuffing. There is not much material this time, and there are some baskets and scoops.
Pay attention to the whole washed and watered pork belly, and tie the head and tail with cotton rope, preferably with a needle to prevent the stuffing from flowing out when filling. Stuff the eight-treasure stuffing through the opening. Be rude and grab it directly with your hands. Fill the corners of the stuffing and squeeze it. It will look better when propped up, but it should not be too swollen. It will swell a little when cooked. Seal the pork belly with cotton thread.
Put Yaozhu soup in a pressure cooker, and add soy sauce, light soy sauce, fresh noodles (seafood soy sauce is also acceptable), steamed fish and soy sauce, and water 1~2cm shorter than that after pork belly. Add a spoonful of salt. Put less salt.
Add pork belly, crushed ginger, star anise, cinnamon and fragrant leaves. Try not to refuel, because there is still residual oil in the pig's belly, so you can boil the oil flower. Because it is to be eaten directly like eight-treasure rice, it is better to have a light taste.
Cover the pot and bring it to a boil. Cook on low heat for about an hour.
Take it out and put it on a plate, scoop up a little cooked soup, thicken it with water and starch, and pour it back on the pig's belly.
The creativity of this dish comes from the practice of eight-treasure gourd duck.
Eight-treasure stuffing is a common practice in traditional festivals in China. Meaning good luck, add glutinous rice. There is a ninth kind, after a long time, the tenth kind of pork belly, which is simply a perfect blessing.
It is relatively simple and easy to make, and can express one's mind. It is an easy dish.