Chinese Food
Sweet pork with rice dumplings
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When it comes to making this dish, it's a kind of pork wrapped in Zongye that Niu Ma had a visit to Zhejiang and Jiangsu last year. It's said that it's boiled in old soup; it's fragrant and makes people drool. And the mouth is instant. Fat but not greasy. The mouth has a light fragrance of Zongye. It's delicious. This impressed her very much. When you come back, you have to try to do anything yourself. As a foodie, I can't miss such delicious food. According to Niu Ma, I made some improvement and made this rice dumpling fragrant pork. It looks very greasy. It's really not greasy. It's very fragrant. And it's very rotten. The entrance is full of zongzi fragrance. It is suggested that after cooking, it is better to use chopsticks to hold food.
Cooking ingredients
Cooking Steps
Step1:Prepare material
Step2:Soak the leaves in clear water; boil the water in the pot. After boiling, scald the leaves and take them out for use
Step3:Soak the hot leaves in cold water to prevent them from turning yellow
Step4:Turn on the medium heat. Add water, scallion, cinnamon, spices, nutmeg, salt, sugar, soy sauce, soy sauce and oyster sauce in turn
Step5:Wash the streaky pork, wrap it with Zongye, and tie it with colored thread
Step6:Put the cold water of the tied streaky pork into the soup pot. When the soup starts, turn the heat down and simmer for 4 hours.
Step7:After turning off the fire, soak in the soup for 2-3 hours and take it out for eating.
Cooking tips:1. The purpose of Zongye scalding is to remove the impurities and peculiar smell on the leaves. It's also convenient to wrap the streaky meat when scalding. This way, the leaves are softer and better. 2. Add water parallel to the meat. Not too much. 3. The seasoning is only adjusted according to personal taste. It can be increased or decreased according to needs. There are skills in making delicious dishes.
