The dregs pork rice I made today was often eaten when I was in college in Wuhu. I don't know the specific method, but I can only grope and make it based on the taste of memory! It still allows me to regain the beautiful memories I lost! Xuancheng, my hometown, also has dregs pork rice, but there are no stewed thousands of slices in it!
In my memory, the dregs of pork rice are all in a cage for each person, steaming hot and fragrant! The minced meat on top should be fatter. When steaming like this, the oil penetrates into the Qianzhang little by little, and then the compound aroma of Qianzhang meat seeps into the glutinous rice. When chewing, the glutinous rice has a lingering lip and is very elastic!!! If you put thousands of pieces of rice and dregs meat in the glutinous rice ball, it will be a delicious glutinous rice ball with dregs meat! In college, there were often hawkers who pushed insulated wooden barrels to sell glutinous rice balls. They often bought a rice ball for 1.5 yuan in the morning and had a full meal!
My hometown calls steamed meat with rice flour slag meat. Hehe, I made it once before. I bought packaged rice noodles. I felt that there was too much MSG and it stole the meat aroma. Today, I attach the process of frying rice noodles! Hope everyone likes it!
Finally, thank you very much for voting for me! Thank you!
Rice with rice dumplings and fragrant dregs
Recipe Recommendations
- glutinous rice 1 bowl
- eggs appropriate amount
- pork belly appropriate amount
- Dried rice dumplings leaves appropriate amount
- Lee Kum Kee seafood sauce 1 scoop
- Jiang appropriate amount
- soy sauce 1 scoop
- salt half a spoonful
- thirteen fragrant powder half a spoonful
- green onions appropriate amount
Steps for Rice with rice dumplings and fragrant dregs
1
1 bowl of glutinous rice is soaked in cold water one day in advance.
2
Soak the dried rice dumplings one day in advance.
3
1000 pieces of brine: 10 pieces of fine 1000 pieces washed and tied with cotton thread rope.
4
Put the old gravy into the pan and bring to a boil, skimming off the foam.
5
Add the thousand sheets together and bring to a boil over high heat, turn to medium heat and cook for 10 minutes.
6
Pour the thousands of sheets and soup gravy into a large container and place them to cool naturally.
7
After cooling, remove the ropes and cut the wires into wide wires for later use.
8
Marinated pork residue: 2 small pieces of pork belly, green onions, ginger, and grass eggs.
9
Wash the pork belly, cut into slices, and place it in a large container.
10
Add the chopped green onions and ginger.
11
Add 1 tablespoon Lee Kum Kee seafood sauce.
12
Add 1 tablespoon of soy sauce.
13
Half a spoonful of five-spice powder.
14
Add half a teaspoon of salt (or add less chicken essence).
15
Beat in an egg.
16
Stir well, place in the refrigerator and marinate for 20 minutes.
17
Rice noodle production: 1 cup raw rice, 1 star anise. (My mother taught you to put one and a half octagonal in a bowl of rice, so I put one octagonal in it if it was too much.)
18
Heat the pan over high heat, add the rice and star anise and stir fry together.
19
For about 1 minute, turn to low heat and stir slowly and continuously.
20
Stir-fry until the rice turns brown, in fact, the fragrance has already come out! (It's best to use a non-stick pan and heat it evenly.)
21
Put the fried rice into a grinding cup and grind it.
22
Mom said not to grind it too finely, because it won't taste good if it's too finely. I think I can just do whatever I like!
23
Pour the rice noodles into the marinated pork belly.
24
Stir well until each piece of meat is covered with rice flour. Set aside.
25
Steaming process: Prepare a clean piece of gauze, wash it, place it on the steaming drawer and lay it out.
26
Then add the soaked clean rice dumplings.
27
Place the soaked glutinous rice evenly on the rice dumplings leaves.
28
Then spread the cut stewed thousands of sheets on the glutinous rice.
29
Then evenly spread the marinated steamed meat on top of the stewed sheets.
30
Put enough water in the steamer, cover and steam over high heat for 45 minutes until cooked.
31
Use chopsticks to gently tie the meat. If it is easy to tie it, it will be cooked and ready to eat!Rice with rice dumplings and fragrant dregs Make Tips
Sticky rice is best eaten during the day, as it is hard to digest at night. If you want to make it yourself, I suggest buying meat that is a bit fattier. I am not very satisfied with how mine turned out as the meat was quite lean, but it is just right for friends who are trying to lose weight