Main Ingredients: 350 grams of skinned pork, 50 grams of glutinous rice, 50 grams of round-grained rice, and 16 leaves of fresh tung zi tree. Seasoning: 15g of peanut oil, 20g of paste juice wine (Hunan Hengyang specialty, glutinous rice brewing, alcohol content: 8 °), 5g of salt, 3g of monosodium glutamate (MSG), 200g of stock, 5g of soy sauce, 2g of white pepper, 2g of star anise.

Practice

1, the skinned pork branded all the remaining hair, scraped clean, cut into long 6 cm, 3.5 cm wide, 0.7 cm thick slice into a bowl, into the paste wine, soy sauce, salt, monosodium glutamate mix well, sealed with plastic wrap marinade for 1 hour to be used.

2, the glutinous rice, round-grained rice, star anise, white pepper into the pot with a light fire fried until light yellow and then crushed into rice flour, and then add peanut oil, broth and mix well.

3, will be marinated into the flavor of the meat and rice flour, and divided into 16 small groups in the tung leaves tightly wrapped, into the padded tung leaves in a small bamboo cage in the high-flame steam for 1 hour out, brush on the oil can be. When serving, peel off the tung leaves.