Dragon Eye Meat
Longan Meat (Longyan Rou)
Pork fat is stuffed with a sesame and red date filling, arranged in a bowl with glutinous rice, and steamed. The finished dish is rich yet not greasy, with a fragrant, sweet flavor.
Ingredients
Pork fat (cut into slices 7 cm long, 2 cm wide, 0.3 cm thick, 40 slices total)
200 g
Glutinous rice (washed clean and steamed into rice)
200 g
Black sesame seeds (washed clean, dried, toasted, and crushed)
250 g
Red dates (boiled until soft, pits and skins removed, chopped)
75 g
Candied kumquat cake (chopped)
8 g
Osmanthus flowers (chopped)
8 g
Red shredded (chopped)
8 g
Green plum (chopped)
8 g
White sugar
250 g
Cooked pork lard (for greasing the inside of the bowl)
to taste
Instructions
1
Step 1
Wash the black sesame seeds clean, dry, toast, and crush them. Place the red dates in a pot of boiling water and cook until soft, then remove the pits and skins. Finely chop them together with the green plum, candied kumquat cake, red shredded, and osmanthus flowers, and place the mixture in a bowl. Add the crushed black sesame and white sugar, and mix well to form a filling. Divide the filling into 40 portions, and roll each portion into a rough strip about 3 cm long. Set aside.
2
Step 2
Wash the glutinous rice clean, steam it into rice, and mix well with white sugar. Cut the pork fat into slices 7 cm long, 2 cm wide, and 0.3 cm thick, making 40 slices in total. Wrap each slice around one portion of the filling, rolling it up (let a little of the filling show at the ends). Then place each piece filling-side down, standing upright and arranged neatly in a bowl (the inside of the bowl having first been greased with a layer of cooked pork lard). Add the glutinous rice on top, sprinkle with more white sugar, and steam over high heat until cooked through. Remove from the steamer and invert onto a serving plate.
