Dry rice with pork(beng rou gan fan )

Dry rice with pork

Introduction:

If you've been to Jining but haven't had "Jining meat and rice", then you're not really here, just as you're not a hero if you don't climb the Great Wall. In the streets and lanes of Jining, the stall with the most people gathered during the meal is generally "dry rice with meat". Here you will understand what is called "eating" and what is called "Taotie". No matter whether you are a handsome young man in a suit or a beautiful girl in Tingting, you can't be reserved in the face of dry rice with meat, because the people around you are chewing with a bowl, and you are reserved, but you look different. It's also strange to say that most of the people who love meat and rice are beautiful women: holding a bowl, lowering their head, biting meat in a big mouth, which is not ambiguous at all. Minced pork and dried rice is a traditional characteristic snack in Jining and a famous snack in Jining. It originated in Yuan Dynasty. The meat is mainly pork. In addition to the thick and thin meat pieces, the meat stuffing is rolled in gluten, bean curd bubble and oil skin, and the seasoning is added. The stuffing is cooked together in a pot. When it comes out of the oven, with rice, it is delicious and has a unique flavor. The meat and rice are not good to sell, but the taste is mellow and delicious. You can't resist the thick mellow smell. "

Production steps:

Materials required:

Pork: 500g

Soybean oil skin: 200g

Tofu: 100g

Fresh kelp: 100g

Eggs: how many

Cooked gluten roll: 150g

Minced pork: 100g

Soy sauce: right amount

Star anise: right amount

Cinnamon: moderate

Tsaokuo: moderate amount

Ranunculus japonicus: moderate amount

Amomum villosum: right amount

Nutmeg: right amount

Angelica dahurica: moderate amount

Ginger: moderate

matters needing attention:

Production difficulty: ordinary

Process: brine

Production time: several hours

Taste: spiced

Chinese PinYin : Beng Rou Gan Fan