Yanbian snacks: chili rice

Overview

Chili rice is a unique Korean delicacy in our family that has never been seen elsewhere

The glutinous rice is soaked one day in advance. I soaked it the night before and made it in the morning. Keep other ingredients aside for later use
Processing of green peppers: Cut off the roots of the green peppers and take out the cores, being careful not to break them. Do not discard the removed chili cores, chop them into small pieces and add them to the filling.
Chop the green onions into mince and put them into a large basin for later use. Add the meat filling and season with light soy sauce, pepper, salt, oil and sesame oil. (The taste should be salty, but not too salty. Add a spoonful of Daxida beef powder and mix evenly. Add a large handful of dried perilla leaves and continue to stir evenly (the rich flavor of the chili rice mostly depends on the unique aroma of the perilla leaves, so Must not be omitted). Put the prepared meat filling into the glutinous rice soaked 2 hours in advance, add the pork blood, and mix the glutinous rice and meat filling thoroughly. Pour the prepared glutinous rice filling into the green pepper bowl and fill it up to 8 minutes.
Put the prepared chili rice into the steamer, turn to medium-low heat and steam for 30 minutes until the glutinous rice is cooked. There is no need to cook other dishes, you have vegetables and rice, just start it