Dried Meat Rice

Name: Dried Meat Rice
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 200g Soybean oil skin; 100g Tofu bubble; 100g Fresh kelp; Several egg; 150g Cooked gluten rolls; Some Soy sauce; Some star anise; Some Cinnamon; Some Tsaoko; Some ginger; Some Amomum; Some nutmeg; Some Angelica dahurica

by Dance of wolf

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

If you have been to Jining but haven't eaten "Jining Jerky Rice", then you are not really visiting Jining, just like you are not a good man if you have not climbed the Great Wall.
In the streets and alleys of Jining, the stall that gathers the most people during dinner is usually "Jerky Pork Rice." Here you will understand what is meant by "gourmet" and what is meant by "gluttonous". You are a handsome guy in a suit and leather shoes or Tingting's feminine girl. You will no longer be able to hold back in the face of jerky rice, because everyone around you is chewing with their arms around a bowl, and you are implicit and seem alternative. It is also strange to say that most people who love jerky rice are usually beautiful women: holding a bowl, lowering their heads, and biting the meat without ambiguity.

Dried pork rice is a traditional snack in Jining area and a signature snack in Jining. It originated in the Yuan Dynasty. The meat is mainly pork. In addition to the large chunks of meat that are quite thick, the meat is also rolled in gluten, tofu puffs and oil skins, and seasonings are added, and they are placed in a pot and boiled together. It is delicious and delicious with rice after it is baked. The jerky rice is not beautiful, but the taste is mellow and delicious, and the thick mellow aroma makes you irresistible. "

Dried Meat Rice

1. Aniseed used: star anise, cinnamon, grass fruit, ginger, amomum, nutmeg, angelica, ginger. Season the prepared pork belly stuffing according to your own taste with green onion, ginger, garlic and pepper aniseed for later use.

2. How to cook: Choose lean pork belly, cut the pork belly into large sections and put it in a boiling pot, blanch the water to remove any blood foam.

3. After cooling the blanched pork belly, use a knife to cut into slices of 10 cm long and 5 mm thick.

4. Put the aniseed in the water in a casserole, add the sliced pork belly after the water is hot.

5. After boiling on high heat, add soy sauce and refined salt to a low heat and simmer for 1.5 hours.

6. How to roll the tip of the oil skin: Use a knife to cut the fresh oil skin into the required size, and take an appropriate amount of seasoned meat and apply it to the wide side of the cut soybean oil skin and roll it up vigorously.

7. Use egg liquid to wipe the tip of the oily skin roll evenly and seal it.

8. Put the oil in the pot, put it in the tip of the roll after the oil is 70% hot, and fry the golden brown.

9. Tofu stuffing method: Use chopsticks to make a hole in the deep-fried tofu bubble, slowly stuff in the prepared pork belly stuffing, and seal with egg liquid.

10. Put the oil in the pot, add tofu soak after the oil is 70% hot, and fry it lightly.

11. Dried pork rice garnishes: kelp, oil skin roll tip, gluten roll, boiled egg, tofu stuffed pork

12. Put the prepared side dishes into the meat casserole and simmer for 1 hour on low heat. The side dishes are heated in the old soup filled with boiled meat, and they influence each other, complement each other and form a whole, with a unique taste.