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Fine glutinous rice, lean pork, lard, vegetable oil, sour radish, mung bean sprouts, kelp, onion, oil pepper, soy sauce and monosodium glutamate.

manufacturing method

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brief introduction

1, clean the glutinous rice, soak it in clear water for 5 hours, filter out the water, and steam it in a drawer for 3 hours. Chop the glutinous rice with chopsticks all the time to make it hard and soft, stir it evenly in the wok under the drawer, and keep the oil in the wok at a certain temperature instead of using it with slow fire.

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 spices, heat the vegetable oil in the pot to 60% heat, and fry the meat until it is half dry. Filter oil, cool and cut into thin slices for later use.

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

4. When eating, put the glutinous rice into 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:

Glutinous rice should not be steamed too soft, but it should be slightly 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 in the middle, and always use chopsticks to disperse the glutinous rice in the middle to steam it evenly.

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

4. Cook the soup with pig bones and a little chicken essence and salt (if there is no pig bones, you can cook the soup with lard and a little water, chicken essence and salt; Usually ten Jin of glutinous rice.

Zhenfeng glutinous rice noodle

Rice, about half a catty of lard)

5. Pour the prepared oil soup on the glutinous rice and mix well 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 with spices made of star anise, Daphne, pepper, cinnamon, salt and soy sauce for four to five days, and take out the lean meat to remove the spices.

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. After filtering oil and cooling, cut it into thin slices and cover it on glutinous rice for eating.