Steamed pork with glutinous rice is also a very popular delicacy for New Year’s Eve dinner.

I remember the first time I ate glutinous rice and steamed pork when I was working in the south. I can still recall the taste even though it has been more than ten years. The chef in the cafeteria often makes steamed glutinous rice and pork. There are so many people who like to eat it that it is almost sold out every time we go there.

Because I like to eat, I slowly learned to make it at home. It is really delicious and simple.

Preparation, one pound of pork, 200 grams of glutinous rice, salt, light soy sauce, dark soy sauce, cooking wine, onions, ginger, starch

1. Soak the glutinous rice in water for three hours about.

2. Chop the meat into puree, put it into a bowl and add appropriate amount of salt, light soy sauce, dark soy sauce, cooking wine, onion, ginger and starch. Stir in one direction to make the meat chewy. The dough will not fall apart and the taste will be better. Marinate it for about half an hour after stirring.

3. Pour water into the pot, put a steamer on it, and put a steamer cloth on top and set aside. After the meat is marinated, take a small piece and roll it into meatballs, put it in the soaked glutinous rice, let the meatballs be fully covered with glutinous rice, put it in the pot, keep it in the pot until the dough is finished, and steam it in the pot with cold water After the water boils, turn to medium heat and continue steaming for about half an hour before serving. If the meatballs are large, steam them more, and if they are small, steam them less.

4. After cooking, sprinkle with green onions and the steamed glutinous rice pork is ready.

The aromatic glutinous rice on the outside and the chewy meat are fragrant but not greasy. It is really unforgettable.

Remarks, the meat should not be too fatty. It will be too fragrant if you eat too much. The glutinous rice steamed pork made with fat meat is a quarter of the lean meat. It is fragrant but not greasy and has the best taste. good.