Zhenfeng Glutinous Rice

Zhenfeng Glutinous Rice

　　 Zhenfeng Glutinous Rice has been a well-known local snack since the Jiaqing reign of the Qing Dynasty. The main ingredient is premium glutinous rice. During preparation, the glutinous rice is first soaked thoroughly in cold water, then steamed twice, stir-fried with cooked lard, and kept warm in an iron pot over low heat. Lean meat is selected, marinated in special seasonings for several days, and then deep-fried until semi-dry. When serving, the meat is sliced thinly and placed on top of the glutinous rice. Zhenfeng Glutinous Rice features fragrant rice, crispy meat, a rich flavor without being greasy, vibrant colors, and a delicious taste—it is truly a unique traditional delicacy. (Xingyi)

　　Ingredients and Condiments:

　　Premium glutinous rice, lean pork, lard, vegetable oil, pickled radish, mung bean sprouts, kelp, scallions, chili oil, and an appropriate amount of soy sauce and MSG.

　　Detailed Preparation Method:

　　1. Rinse the glutinous rice clean and soak it in water for five hours. Drain the water, place it in a steamer, and steam over high heat for three hours. Stir frequently with chopsticks during steaming to ensure even softness and hardness. After steaming, transfer to a wok, stir-fry evenly with lard, leave some oil in the pan, and keep it warm over low heat for later use.

　　2. Cut the lean meat into strips about 250 grams each. Marinate with star anise, fennel, Sichuan peppercorn, cinnamon, salt, and soy sauce for four to five days. Remove the spices, then heat vegetable oil in a pan to 60% heat and deep-fry the meat strips until semi-dry. Drain the oil, let it cool, and slice thinly for later use.

　　3. Dice the pickled radish, blanch the mung bean sprouts in boiling water, drain, julienne the kelp, and chop the scallions.

　　4. To serve, place the glutinous rice in a bowl, top with meat slices, pickled radish, mung bean sprouts, kelp, scallions, chili oil, soy sauce, and MSG, then mix well.

　　Flavor Characteristics:

　　Fragrant rice, crispy meat, rich flavor without being greasy, and delicious taste.

　　Key Preparation Points:

　　The glutinous rice should not be steamed too soft; it’s better to have it slightly firm.