Cook the belly pork for about half an hour.

You can use bamboo chopsticks to insert directly into the bottom of the pot. If it is cooked, it will stick to the chopsticks. You can also taste the rice on the bottom of the pot, because the rice is cooked from the top to the bottom. When the rice is cooked, everything is cooked.

It also depends on what tools are used. If you use a microwave to steam, it will take fifteen minutes. If you use a rice cooker, it will take longer. It usually takes about half an hour. If you use a pressure cooker, , 15-25 minutes is enough.

In addition, if you buy the finished product directly from a supermarket or delicatessen, you need to cook it for 20 minutes. Cooking it for too long will also affect the taste of the food. If you need to add some other ingredients, you can cook it longer.

Introduction to tripe pork belly

Sheep tripe pork is a special delicacy in the Hotan region of Xinjiang. It uses the stomach of animals to wrap food for cooking. Among them, the production method in the Hotan region of Xinjiang is the most unique.

It has the characteristics of high protein and low fat. Its protein is composed of more than ten kinds of amino acids. Belly meat is a high-concentration source of amino acids, rich in alanine, glycine, and proline, and its cholesterol content is lower than that of pigs, beef, and chicken. Sheep tripe meat is bright red in color, and the protein has strong water-holding capacity and is not easily denatured, making the meat tender, juicy, and neither smelly nor greasy.

The production of tripe pork can be traced back to Luobu Village in Bazhou, Xinjiang. The Luobu people have lived in deserts with harsh natural conditions for a long time. Most of their food is roasted over fire. They can prepare delicious food without any stoves and cooking utensils, relying solely on the gifts of nature.

The above content refers to Baidu Encyclopedia-Xinjiang Lamb Tripe Pork