Chinese Food
Pot side paste - Ding side paste
(106092 views)
Guobian paste is Dingbian paste. It's a Han flavor snack in Fuzhou, Fujian Province. It's famous for its local breakfast.
Cooking ingredients
Cooking Steps
Step1:Prepare an iron pot. It's convenient for the back spatula to shovel at the edge of the pot. (if it's not sticky, you can't shovel it
Step2:Soak rice overnight (remember not to use sticky porridge rice). I took it to the shop and ground it. As shown in the picture
Step3:Prepared ingredients (like what to add). You can also add mushrooms or shrimp. Thi
Step4:Prepared materials (small intestine. I fried it in advance, because small intestine is not easy to boil
Step5:In the oil pan, stir fry celery and shredded pork. Add small intestine. Then add water. Cover the pot and boil it (clam in the back
Step6:When the water is boiled, you can brush some oil on the wall of the pot to prevent it from sticking (I didn't brush the oil, because I didn't stick the pot). Use a small bowl to hold some rice paste and turn it along the wall of the pot to pour in the rice paste (as shown in the picture). Now add the clams and then cover the pot
Step7:After cooking for a few seconds, open the lid and see the picture below
Step8:When the rice paste is curled up, you can use a spatula to gently shovel it into the soup. Add chicken essence, salt and seasoning
Step9:Big bow
Step10:Small bow
Step11:Let's have a try.
Cooking tips:1-rice paste. Stir again before use to prevent rice paste from settling for a long time. 2-clam. The reason why I add clam after rice paste is to keep its meat fresh and tender and not too old). And the small intestine has been fried in advance. Because the small intestine is not easy to boil and cook.
