Main Ingredients:
Glutinous Rice: 1/2 pound; Rice: 1/2 pound.
Auxiliary Ingredients:
Pork Belly: 4 ounces; Peas: 8 ounces.
Seasonings:
Sichuan Peppercorn Powder: a little; Five Spice Powder: a little; Monosodium Glutamate: a little; Huadiao Wine: a little; Soy Sauce: 1 tablespoon; Rapeseed Oil: 1 tablespoon.
Taste: Salty and Fresh; Cooking Method: Braising; Time: Several Hours; Difficulty: Advanced.
Detailed Steps for Cooking Salty Rice with Sichuan Flavor
Cut the pork belly into 1.5 cm cubes and set aside.
Use half a pound of glutinous rice and half a pound of rice.
Set aside fresh peas.
Heat the wok and stir-fry the pork belly until the fat is rendered.
Add the peas and stir-fry.
Add the rice and stir-fry, then add the seasonings: five spice powder, Sichuan peppercorn powder, monosodium glutamate, soy sauce, and Huadiao wine.
Transfer the mixture to a rice cooker, add enough water to cover the rice, and cook for 1.5 hours or use a pressure cooker for 20 minutes.
After the rice is cooked, use a spoon to mix the pork and peas evenly, and serve.
