Required ingredients

Pork belly, cooking wine, onion segments, ginger slices, green peppers, dried peppers, rock sugar, peanuts, sesame seeds, brown sugar, white sugar, flour and glutinous rice.

Production method

First, prepare a piece of fat and thin pork belly with skin, heat the pot, burn the pork belly skin to brown with the skin facing down, and then scrape the burnt part of the pork skin with a knife, so that on the one hand, it can burn the residual hair of the pig skin, on the other hand, it can destroy sweat glands and achieve the effect of removing fishy smell.

After the skin is scraped clean, put it into the pot with cold water, add cooking wine, onion, ginger, green pepper and dried pepper, and cook for about half an hour on high fire. If you can poke it through with chopsticks, it means it is cooked, and then take it out for later use.

Second, put a proper amount of cooking oil in the pot, and after the oil temperature rises to 30% or 40%, add rock sugar and boil it into caramel color.

Then let it cool, and spread the sugar evenly on the surface of the pork belly by hand.

Cut the pork belly into a "clamping blade" of about 2 mm (cutting to the pigskin is a clamping blade) for use.

3. Chop black sesame seeds and peanuts with a knife (not too broken, otherwise the taste will be very greasy).

Prepare about100g flour, heat the pan, pour the flour into the pan and stir-fry until it is light yellow, then add 30g vegetable oil and 30g white sugar.

Stir-fry evenly, then add the prepared sesame seeds and peanuts, add a small piece of lard and stir-fry, stir-fry all the fillings evenly and put them in the pan for later use.

Prepare about150g glutinous rice, add water to the pot and boil it, and cook it for 5 to 7 minutes, while stirring constantly to prevent sticky rice.

After cooking, put it in a bowl, add a spoonful of white sugar, a proper amount of brown sugar water to color, add a few red dates and medlar, and stir well for later use.

Fourth, put the fried stuffing in the middle of the knife-clamped meat slices, put the knife-clamped meat neatly into the bowl, and pour a few spoonfuls of brown sugar water.

Spread the cooked glutinous rice flat on the meat until the glutinous rice is flush with the bowl.

Finally, put it into a steamer and steam it for about 2 hours. After steaming, put the steaming bowl upside down into a plate and sprinkle with appropriate amount of white sugar to eat.

A home-cooked meat with sweet glutinous taste and bright color is made!

matters need attention

Don't choose too fat pork belly, it tastes very greasy;

Students who can't cook sugar can replace it with brown sugar water;

Don't cut the clamping blade too thick; 2 to 3 mm is best;

Keep the fire low when frying the stuffing, otherwise it will be easy to fry the flour.