[Ingredients] Whole pork tripe 1 piece, glutinous rice 1 bowl

[Accessories] (origin of eight treasures): seafood: scallops, dried shrimps; Mountain delicacies: dried mushrooms, winter bamboo shoots and chestnuts; Lotus ponds: lotus seeds; Birds and animals: diced meat and salted eggs.

[Seasoning] Salt, soy sauce, soy sauce, seafood soy sauce, steamed fish soy sauce, an star anise, two pieces of cinnamon, a fragrant leaf and a piece of ginger.

The production process is as follows:

Soak Yaozhu, dried shrimps, 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 only uses the water-boiling process without steaming. If it is very hard and the blisters are not soft, it needs to be steamed in a steamer and soaked in a water bowl for about 20 minutes, until it feels tough and soft, not too bad.

After the water is cooked, cut the mushrooms, winter bamboo shoots, chestnuts, meat and salted eggs into dices the size of half a lotus seed, and be careful not to be too small, which will make the finished product become lost, reducing the pleasure of digging all kinds of materials.

From left to right and from top to bottom, the order is: dried bamboo shoots, diced meat, yaozhu (remember to leave the soaked water, the taste depends on it), diced salted eggs, xianglian, chestnut, diced mushrooms, and dried shrimps washed with soaked hair.

Filter out excess water from the soaked glutinous rice, add soy sauce and color, and mix well.

Pour oil into the hot pot and stir-fry the eight-treasure stuffing until it is done. If you don't mind the onion and ginger, you can stir-fry the eight-treasure stuffing first. I accidentally fried the eight-treasure stuffing too much, which was a big pot.

Mix the eight-treasure stuffing into the glutinous rice, neither too little nor too much glutinous rice, and the eight-treasure stuffing can be wrapped, which shall prevail. Bring the processed pork belly, too Prepare for filling. I don't have much material this time, so I'm a bit of a basket gourd ladle.

Pay attention to the whole washed and watered pork belly, tie the head and tail with cotton rope, and it is best to sew it with a needle to prevent the stuffing from flowing out when stuffing is stuffed. Stuff the eight-treasure stuffing through the opening. Be rude and go straight to it with your hands. Fill the corners of the stuffing, squeeze it, it will look better when propped up, but it should not be too swollen, and it will swell a little when cooked. Seal the opening of the pork belly with cotton thread.

Put Yaozhu soup in a pressure cooker, add soy sauce, light soy sauce, fresh noodles (seafood soy sauce is also acceptable), steamed fish and black soybean oil and water 1~2cm shorter than that after putting it in pork belly. Add a spoonful of salt. Put less salt.

Put the pork belly in, and add the flattened ginger, star anise, cinnamon and fragrant leaves. Try not to add oil to it, because there is still residual oil in the pig's belly, which can cook 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 the boil. Cook it for about an hour with minimal fire.

Take it out and put it on a plate, scoop out a little of the boiled soup, add water starch to thicken it, and pour it back on the pig's belly.

The idea of this dish comes from the practice of babao gourd duck.

Eight-treasure stuffing is a common practice in traditional festive festivals in China. It means good luck and good luck, and glutinous rice is added. There is a ninth kind, a long time and a tenth kind of pork belly, and it is a perfect blessing.

Relatively simple and easy to make, and can express one's mind, it is an easy dish.