Rice stuffed with pork belly

Overview

Originally, I was making glutinous rice to fill the pig belly, but I ended up making the rice into ordinary rice, so I just made do with it. After all, it tasted pretty good. I used to only know that my mother’s cooking was delicious, but now I know it’s too troublesome. It’s the first time I’ve made this, and the first time I’ve washed the pork belly. The pork belly is so difficult to clean

Tags

• hot dishes
• mushrooms
• peanuts
• pork belly
• rice
• starch
• wolfberry
• salt

Ingredients

Steps

1. 1 Soak the rice for two hours in advance, clean the peanuts and wolfberries, soak the mushrooms in advance and cut them into cubes, cut the pork belly into cubes and add an appropriate amount of salt and starch

   

2. 2 The pork belly you just bought is very small. If you wash it with warm water (the temperature must not be too high), it will become bigger. Wash the pork belly with salt and wash it repeatedly

   

3. 3 Mix the soaked rice, diced mushrooms, pork belly, peanuts and wolfberry evenly (you can also add your favorite food). You can add some salt as appropriate. I don’t like soy sauce so I didn’t add it

   

4. 4 Put the mixed stuffing into the pork belly. I used the sausage stuffing thing to put it in. You can also use a small spoon to scoop it in

   

5. 5 Just fill it eight-tenths full. The rice will swell when cooked. Too much pork belly will burst. You can add a small amount of water when filling to make it easier to cook. Tie the opening with a thread, and then use a needle to poke many small holes in the pig belly. Be sure to pierce it, otherwise it will easily burst

   

6. 6 Add water to the pot to cover the pork belly, add a few slices of ginger, bring to a boil over high heat, then turn to low heat and simmer for two hours