Exclusive Thousand-Layer Glutinous Rice Meat Rolls

Choose pork that is 30% fat and 70% lean.

Chop with a knife (I like to mince the meat with a knife; it feels firmer and springier when eaten).

Soak the glutinous rice for 3 hours (if you gently pinch it with your fingers it can break apart, this way the steamed glutinous rice will be very soft and sticky).

Soak the glutinous rice for 3 hours and drain the water, then crush it with a rolling pin to make the glutinous rice soft and tender during steaming.

Prepare the seasoning water: Put the chopped green onions, shredded ginger, Sichuan peppercorns, and star anise into a bowl, and pour in an appropriate amount of boiling water to soak for 30 minutes.

Start preparing the filling: add salt.

Add Sichuan pepper powder.

Add pepper.

Add chicken bouillon.

Add light soy sauce.

Add dark soy sauce.

Add cooking oil.

Add scallions, ginger, Sichuan peppercorns, star anise, and water.

Stir until the minced meat is fully blended with the liquid ingredients.

Then, pour the minced meat into the bowl of crushed glutinous rice.

Wear disposable gloves and mix evenly.

Press firmly with your palm, cover with plastic wrap, and refrigerate overnight.

The next day, wash the purchased sheets of tofu thoroughly.

Spread the glutinous rice and meat filling.

Smooth it with a scraper.

Finally, flatten all four sides.

Place the rolled glutinous rice meat rolls in a pressure cooker with water and steam them. Once the pressure valve rises, cook for 20 minutes.

Finished product image.