Pumpkin Bun

Pumpkin Bun

　　Ingredients: 250g glutinous rice, 250g pork belly, 50g eggs, 10g fried peanuts. Seasonings: red oil, salt, MSG, chopped scallions, sweet fermented rice, and others to taste. Cooking method: steamed. First, wash and boil the pork belly until cooked, then dice it. Heat in a pan with salt to render out the fat, then drain off the excess oil and stir-fry with sweet fermented rice until the pork turns brownish-red, then remove. Beat the eggs in a bowl, scramble into an omelet, then slice into strips and set aside. Wash and soak the glutinous rice, then steam it in a basket. Scoop into a large bowl, mix with red oil, salt, and MSG, then sprinkle with crispy pork, egg omelet strips, peanuts, and chopped scallions. Flavor profile: soft, sticky, spicy, and fragrant, rich but not greasy. A specialty snack from Guiyang. Technique tip: the glutinous rice should be slightly firm, not overly soft. (Anshun)