1. Cut the pork belly, shiitake mushrooms, and dried fragrant into small cubes. You can separate the fatter and thinner pork belly. The plate I put on is half fatter and half thinner.
2. Pour a little oil into the pot
3. After the oil is heated, add the pork belly fat and stir fry to get the oil
4. After the fat of the fat is stir-fried, you can put in the lean part and continue to stir-fry until the color changes.
5. Stir-fry the meat until it changes color, add appropriate amount of soy sauce, cooking wine, salt, stir-fry evenly, add appropriate amount of water
6. Bring to a boil, add shiitake mushrooms, bring to a boil, turn to low heat and simmer
7. After a little simmering, add fragrant dried, add a little sugar to make it fresh, add pepper, and simmer until the soup is rich. You don’t need to simmer, but it’s better to leave some soup. So far the toppings are ready.
8. While stewing the meat, put the glutinous rice in a steamer and steam for about 30 minutes until it is cooked through. (Glutinous rice should be soaked for more than 6 hours in advance)
9. Mix flour, mung bean starch, 2 grams of salt and a little water to form a batter (stir it to the consistency of ordinary yogurt)
10. Brush the pan with a thin layer of oil, heat the pan and pour in the batter, turn it around to form a dough, which should be thinner. Cover the pot and simmer, being careful not to mash.
11. After the dough is formed, pour in the egg liquid, spread the whole dough, cover and simmer.
12. After the egg liquid has solidified, turn the whole dough over, turn the heat to low, turn the side without eggs upside down, spread the steamed glutinous rice on top, and then spread the toppings on top of the glutinous rice and sprinkle with chopped green onions. (I prefer to mix the glutinous rice and toppings in a bowl first, and then spread them directly on the dough)
13. Use a spatula to divide the bean curd in the pot into two halves, turn it over, add a small amount of oil around the edge of the pot (you can leave it without oil, but be careful not to fry) for a minute, then divide into small pieces and turn off the heat. The pot is out.
14. Put it in a bento box, this is my son’s favorite breakfast
Tips:1. Pork belly can be cooked separately from fat and lean, so that the lean is not burnt, and the fat is not greasy.
2. I usually cook meat and soak glutinous rice the night before, and steam the meat at the same time when I get up and steam the glutinous rice the next morning, so that the glutinous rice can be steamed for 40 minutes in the morning.
3. You can choose the toppings according to your preference. You can exchange pork belly for beef, shiitake mushrooms for bamboo shoots, and fragrant dried mustard for pickled mustard.
4. The amount used in the recipe can be used to make three servings of tofu skin in a common household pan.
