Ingredients
100 g (about 3.5 oz) rice, 1 pork trotter, 50 g (about 1.75 oz) preserved mustard greens (mei gan cai).
Seasonings
cinnamon stick 1, star anise 1, scallion sections, ginger slices, salt and MSG each a pinch, sugar 1/2 tablespoon, soy sauce 3 tablespoons, cooking wine 2 tablespoons, sesame oil and cornstarch slurry each to taste, oyster sauce and vegetable oil each 1 tablespoon, water as needed.
Preparation
1. Soak the preserved mustard greens in water until softened, then rinse thoroughly in fresh water, blanch them in boiling water, and drain well.
2. Wash and clean the pork hocks thoroughly, pat dry with paper towels, then use an open flame to scorch the skin until small bubbles form.
3. Scrape and rinse clean, place in a bowl, and mix in a small amount of scallion segments, ginger slices, and cooking wine until well combined.
4. Place in a steamer and steam over high heat for about 40 minutes until tender, then remove and discard the large bones, reserving the steaming liquid.
Steps
1. Place the rice in a clay pot, add enough water, and simmer over low heat for 30 minutes to make clay pot rice, then sprinkle with chopped green onions.
2. Place the pot over heat, add scallion segments, ginger slices, cinnamon stick, and star anise, and stir-fry until fragrant. Then add oyster sauce and preserved mustard greens, stir-fry briefly, and add all the seasonings.
3. Return the pork trotters to the pot and braise until fully flavored, then pick out the preserved mustard greens and pork trotters and place them on top of the rice; thicken the remaining sauce with a cornstarch slurry, drizzle with sesame oil, and pour over the rice bowl.