Braised rice dumplings with pork(wu hua rou shao zong zi )

Braised rice dumplings with pork

Introduction:

"I don't like zongzi. I always think it's not much different from glutinous rice. It's probably related to the environment I live in. There are many Dai people here. Glutinous rice is their staple food every day, and there are glutinous rice mixed with red beans, peanuts and corn on the street every day. I don't like to eat zongzi, so I never make zongzi at home, but life is like this. The more people who can't make zongzi, the more lucky they are. Every year, a few friends still send me some zongzi, so I use these zongzi to make all kinds of dishes to eliminate them. "

Production steps:

Step 1: wash the pork and cut it into 2 cm cubes.

Step 2: peel the rice dumplings and cut them into small pieces about 2cm by hob.

Step 3: heat up the frying pan, pour in the cooking oil, heat up, and fry the rice dumplings.

Step 4: another pot, add pork stir fry oil.

Step 5: after frying the pork, scoop out the oil, pour into a large bowl of water, boil, add salt, soy sauce, soy sauce.

Step 6: add Chinese prickly ash, ginger, garlic, sugar, medium low heat cooked pork.

Step 7: when the pork is boiled until half of the juice is collected, add the fried rice dumplings and cook until the juice is collected.

Step 8: add a little monosodium glutamate and stir fry evenly. Pour in a little sesame oil and stir fry evenly.

Materials required:

Zongzi: 3

Pork: 400g

Salt: right amount

Chinese prickly ash: Ten

Star anise: one

Ginger: right amount

Garlic: right amount

Rock sugar: right amount

Soy sauce: moderate

Old style: moderate

MSG: right amount

Sesame oil: appropriate amount

Notice: 1. Zongzi is easy to form and not stick to knife after refrigerated. 2. Dumplings must be fried, otherwise they will stick together if they are too sticky.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Wu Hua Rou Shao Zong Zi