Hanan Li's rice
By VicentaLakin
The Li family is traditional Hainan Li food. It's fresh bamboo cans with rice and spices. There are more Lebanese people in the same area than in the mountains who make or bake charcoal at home. The present cook improves on the traditional basis by putting him on the table and making him a well-known sea-nam food. Characteristics: Pyramids, rice and butter, aroma, soft mouth. When you eat, you drink a little "sagna", you bite a little piece of bamboo, you chew it down, you taste it up。
Recipe Recommendations
- Shannanmi 500 grams
- pig lean meat 100 grams
- Fresh green bamboo 2 knots
- soy sauce 10 grams
- soy sauce 3 grams
- refined salt 5 grams
- MSG 8 grams
- qingshui 500 grams
- refined lard a little
- spiced powder a little
Steps for Hanan Li's rice
1
1. Sam Rainy washes, soaks it for half an hour, picks it up, and salines it with fine salt。2
SKINNED PORK IS CUT TO 0.3 CM THICK, MADE OF OLD, RAW, FIVE-SMELT, HOT-POT OILS, AND THE MEAT IS BOILED TO THE GROUND, AND WHEN IT IS COOLED, THE MEAT IS CUT TO 0.3 X 0.3 CM。3
Fresh bamboo (long distance is good) is taken from each section, with one end of a saw, drying clean, swirling the inside of a bamboo barrel with fine pig oil, synchronizing the smelly Sammy with thin meat grains, in two equals, into an appropriate amount of water (approximately 250 grams per barrel) and then sealing the mouth of the bamboo with clean cloths, roasting it in an electric oven of 200 degrees for about half an hour and drying it. Take out mature bamboo rice, remove strips, and saw them in small segments (6 cm length each) and put them to the top of the plate。