27th Palace’s Cooking Diary—Authentic Yibin Yeerba (also known as Zhuerba)

Overview

The famous ingredients in Yibin include Wuliangye and Yibin broken rice and sprouts. It is an indispensable ingredient in Yibin burning noodles! Similarly ~ Yibin’s Yeerba is also indispensable with such ingredients! 27 I made a few this afternoon. Although the dumplings are not as good as mom’s, the taste is almost the same as mom’s! Hehe~~ If friends from out of town don’t have time to come to Yibin~ then try it yourself!

Tags

• snacks
• sichuan snacks
• chives
• kneaded rice flour (or glutinous rice flour)
• leaf rake powder
• minced pork
• rapeseed oil
• yeerba leaves
• yibin broken rice sprouts
• zanthoxylum bungeanum

Ingredients

Steps

1. 1 Prepare the ingredients - the stuffing part (pork part: it is best to buy the front leg meat of the pig, which is just right fat and lean, and the minced meat should not be too minced).

   

2. 2 Prepare the ingredients - the stuffing part (cut the chives into small pieces, about the same size as the broken rice sprouts).

   

3. 3 Prepare the ingredients - the skin part (ye'er rake the leaves and cut them into equal-sized segments, set aside).

   

4. 4 First put the bean sprouts into a pot and dry-fry until about 60% to 70% of the water content is reduced. Set aside. (You should be able to buy this in supermarkets~ If you use original bean sprouts, you must wash them twice first, wring out the water, and then chop them)

   

5. 5 Fried bean sprouts, set aside~

   

6. 6 Heat oil in a pan, add minced meat and stir-fry.

   

7. 7 Fry the meat substitute to dry up all the water. When the oil starts to turn bright, add the bean sprouts that you fried earlier.

   

8. 8 Continue to stir-fry all the water in the pan to make the oil become more translucent, and add an appropriate amount of salt and MSG (the water must be completely stir-fried, and when you see the oil starts to become translucent, it's OK, well, it's roughly like the picture).

   

9. 9 Add scallions. Continue to stir-fry a few times until the chives in the pot are gone, and it's ready.

   

10. 10 The meat filling is done! If you haven’t finished wrapping it, you can also use it to make noodles or put it directly into rice. It’s also quite delicious! The meat filling must be left to cool before wrapping, otherwise the oil will escape and your hands will be burned when wrapping!

    

11. 11 Knead the two kinds of flour according to the ratio. Be sure to knead a few more times. In this way, the dough will become more elastic. No need to place it. After kneading, you can start wrapping it directly! Wrap it like glutinous rice balls ~ but slightly bigger than glutinous rice balls!

    

12. 12 Add meat filling in the middle.

    

13. 13 Twist and roll it into an oval shape and place it on top of the rake leaves.

    

14. 14 Steam in a steamer for 12 minutes. Be careful when steaming: uncover the lid every three minutes to let it breathe freely. This will make the steamed leaves more beautiful and delicious! Remember it! !

    

15. 15 Steamed! After my mother tasted it, she said that although the shape was a little off, the taste was still good! Hee hee hee~~ Pair it with a bowl of sweet pumpkin porridge~ Today’s dinner~ It’s done! Take a bite and the fragrance of the leaves combined with the richness of the meat filling is really delicious! !