Ingredients:
6 cups boiling water, 21 ounces rice powder, 10 ounces pork belly, 4 tablespoons dried baby shrimps, several dried black mushrooms, 1 tablespoon lard or oil, 4 tablespoons oil, 4 tablespoons minced red scallion head
(Ⅰ) 3 tablespoons soy sauce, 1/2 tablespoon rock sugar, 1/2 teaspoon salt, 1/2 teaspoon MSG, 1/2 tablespoon ginger wine, 2/3 teaspoon pepper
Method:
1. Add boiling water to the rice powder little by little. Stir well to make a thick paste.
2. Dice the pork belly. Soak dried baby shrimps in water for 10 minutes. Dice. Reserve the water used to soak the shrimps. Remove footstalks from the dried black mushrooms. Soak in water for 2 hours. Dice. Brush lard or oil evenly on the inside of 6-8 Chinese rice bowls.
3. Put oil in a frying pan. Fry the minced red scallion head till browned. Add all dice and ingredients (I). Stir-fry till done.
4. Pour rice paste into each bowl. (Fill 70%-80% of each bowl.) Spread the cooked dice evenly on top of each bowl.
5. Put in a steamer. Steam for 15-20 minutes. Open the cover once in a while to let out some hot air during steaming, or it will look ugly after it is cooked.
Note:
Shrimps or fish slices can be used to replace the pork. You can also make sweet rice pudding by mixing rice powder with brown sugar syrup.
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