I originally wanted to buy pork belly to stew the pearl barley. I remembered seeing someone sharing the pork belly stuffed with glutinous rice one day. Of course, referring to some practices on the Internet is not original.
|Rice wine or cooking wine|
|Lotus leaf or palm leaf (may also be absent)|
Soak glutinous rice for 2 hours, remove and drain
Barley soak for 2 hours, remove and drain
To clean the pork belly, scrub it with alkali first, then rub it with coarse salt, soak it in flour, and finally rinse it off with water.
The pork is chopped into minced meat and marinated with various seasonings for half an hour. (Place the refrigerator in hot weather.)
Dried shiitake mushrooms soaked in water
Appeal the various ingredients mixed together, add the appropriate amount of salt and mix well.
Stuff all the pork belly and pour a small bowl of water. Tighten both ends with cotton thread. Personally, I don't think the big one needs to be tied too tightly, because the glutinous rice will swell when it is cooked. Then find Zhang Heye to put it up, add water to cover the pork belly, boil on high heat, and cook on low heat for an hour.
After taking it out, stew in a pressure cooker for half an hour or casserole for two hours.
Remove and let cool to slice. My knife skill is flawed, I believe you can cut better than me. Sprinkle a little if you have mint leaves.