When it comes to Guizhou cuisine, we will think of chili peppers and sour soup. People who don’t like spicy food will shake their heads when they hear it, rejecting spicy food!

Sour soup is more acceptable, but there are always people with light tastes who can't eat it.

This is soft, glutinous, delicious, salty or sweet, and most people can eat the millet residue that appears on the Guizhou New Year’s Eve dinner table.

Millet residue is also a dish suitable for all ages in Guizhou, especially loved by children and the elderly.

1. Sweet millet dregs. The traditional way of making millet dregs is sweet. The yellow and soft glutinous millet is wrapped with steamed pork belly. The sweetness of sugar penetrates into every grain of rice and every piece of meat. It tastes sweet and soft.

, I still want to eat after taking one bite.

To make millet residue, use glutinous millet. The steamed millet will be sticky and will not fall apart.

Soak the millet for two days in advance to make it easier to cook when steamed.

Choose pork belly with the skin on, as it will become more glutinous when steamed.

Deep-fry the pork belly with the skin on until golden brown, then cut into small pieces.

Soak the millet, add the fried pork belly and appropriate amount of sugar, mix well, put it in a bowl and steam it.

Choose a good-looking bowl, steam it, take it out and put it on the plate.

When steaming, take a look at it at intervals. Steam until the fat is scratched off, there is no white color, and it looks golden, and every grain of millet must stick together.

After steaming, turn it upside down on the plate. It looks round, golden and shiny, which makes your index finger move. You can't help but scoop a spoonful and put a red date on top, which means prosperity and sweetness.

The millet residue produced in this way tastes sweet and waxy. The millet is sweet and glutinous but not sticky to the teeth. The pork belly is also steamed thoroughly, and the meat with sugar added has a more tender texture. The millet residue can definitely have a place in the Guizhou New Year's Eve dinner.

Too much!

2. Salty millet dregs Traditional millet dregs have developed many flavors, among which salty rice dregs are the most popular. This flavor of millet dregs tastes like eight-treasure rice, but there are no fixed side dishes, because it is often

I make it during the Spring Festival, so I will also replace the pork belly with bacon and sausage, with or without sugar. It depends on personal taste. The texture is a bit like Cantonese sausage claypot rice, but the texture is glutinous and the steamed rice grains

The smoky spice flavor of bacon is infiltrated into it, making the taste richer.

After eating too much fish and meat during the Chinese New Year, everyone will want to eat some vegetables, and millet residue has also developed a vegetable version.

Dried mushrooms, peas, carrots and other vegetables with less moisture can be used to make millet residue. Watery vegetables will affect the taste of millet residue.

Cut the vegetables into small dices, add salt, light soy sauce, sesame oil, and five-spice powder to marinate. The subsequent steps are the same as above.

Nowadays, some supermarkets also sell millet residue. You can buy it and steam it before eating, which is very convenient.