How to make braised pork with fermented glutinous rice grains

Ingredients

Main ingredient: 500 grams of pork belly

Seasoning: 100 grams of soy sauce 15 grams of ginger 100 grams of cooking wine 120 grams of fragrant rice flour, 75 grams of white sugar, 15 grams of shallots

How to make braised pork with rice noodles

1. Wash the ginger and slice it into slices

2. Wash the green onions and tie them into knots

3. Scrape and clean the pork belly, put it into a pot of cold water, cook until it is cooked, take it out and wash it again

4. Put it skin side down into a bamboo grate. In the bottom casserole, add 100 grams of soy sauce, sugar, cooking wine, scallion knots, ginger slices and 200 ml of pork soup, press it with a disc, and cover the casserole lid

5. Bring to a boil over medium heat 5 minutes, then turn to low heat and simmer for about 30 minutes, take out the meat and let it cool down

6. Use a bowl, pour 5 grams of soy sauce, and cut the meat into pieces about 9 cm long and 0.9 cm thick. Put the pieces into the bowl with the skin side down

7. Mix the fragrant glutinous rice with 100 grams of the original braised meat juice, spread it on the meat surface, seal the mouth of the bowl with cellophane paper, and steam it in a basket for about 1 hour. Turn the meat onto a plate and serve.

Cooking Tips

1. Boil the pork in water first, and remove it when the blood is gone. Add seasonings and simmer for 30 minutes to infuse the flavors. Add soy sauce and fragrant rice paste and steam until crispy, about 2 hours. It goes through three processes of boiling, stewing and steaming.

2. The finished product has good color, aroma, taste and quality.

Dish features

Red in color, crispy and tasty, fat but not greasy, melts in your mouth.