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2. Cut the lean meat into 250g pieces, marinate it with star anise, Daphne giraldii, pepper, cinnamon, salt and soy sauce for four to five days, take it out, remove the seasoning, heat the vegetable oil in the pot to 60%, and fry the meat until it is half dry. Filter oil, cool and cut into thin slices for later use.

3. Dice sour radish, blanch mung bean sprouts with boiling water, drain, cut kelp into filaments, and cut onion into chopped green onion.

4. When eating, put the glutinous rice in a bowl, add the sliced meat, sour radish, mung bean sprouts, kelp, onion, oil pepper, soy sauce and monosodium glutamate and mix well.

Flavor characteristics:

Rice is crispy, oily but not greasy, and has a rich and refreshing taste. It is a traditional flavor food in Zhenfeng County, Guizhou Province.

Key points of production:

Don't steam the glutinous rice too soft, just a little harder.

Glutinous rice practice

1. Soak glutinous rice in cold water for 8-9 hours.

2. Steam the soaked glutinous rice in a wooden steamer or pot. Be careful not to sprinkle water halfway, and always use chopsticks to spread glutinous rice in the middle to steam it evenly.

3. After steaming, pour the glutinous rice into the basin.

Zhenfeng glutinous rice noodle

4. Use pig bones to add a small amount of chicken essence and salt to make soup (if there is no pig bones, lard can add a small amount of water, chicken essence and salt to make soup; Usually ten kilograms of glutinous rice, about half a catty of lard).

5. Pour the prepared oil soup on the glutinous rice and stir it evenly with chopsticks (be careful not to have too much soup, just stir and disperse the glutinous rice).

(Note: From the third step, you can also fry the steamed glutinous rice with lard and put it in an iron pot to keep warm with slow fire for later use. )

Slicing of lean meat

1, select lean pork.

2. Marinate for four to five days with seasonings made of star anise, Daphne, pepper, cinnamon, salt and soy sauce, and take out the lean meat to remove the seasoning.

3. Pour the vegetable oil into the iron pan and burn it to 60% heat, then fry the lean meat until it is half dry.

4. Filter oil, cool, cut into thin slices, and cover with glutinous rice for eating. ?