Crispy Pork Belly Glutinous Rice with Chili Oil

Crispy Pork Belly Glutinous Rice with Chili Oil

　　Ingredients: 250g glutinous rice, 250g pork belly, 50g eggs, 10g fried peanuts. 　　Seasonings: Chili oil, salt, MSG, chopped scallions, sweet fermented rice, and other seasonings to taste. 　　Preparation 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 strain off the oil and add sweet fermented rice. Stir-fry until the pork dice turns brownish-red, then remove. Beat the eggs in a bowl, stir to make a thin omelet, then cut into strips and set aside. Rinse the glutinous rice, soak it, then steam it in a basket until cooked. Scoop it into a large bowl, mix evenly with chili oil, salt, and MSG. Top with crispy pork belly, egg omelet strips, peanuts, and chopped scallions to serve. 　　Flavor Profile: Soft, sticky, spicy, and fragrant, rich but not greasy. A specialty snack from Guiyang. 　　Technical Tips: The glutinous rice should be slightly firm, not steamed too soft. (Guiyang)