1. For the required ingredients, soak the rice in clean water for several hours until it can be crushed, drained, and crushed with a rolling pin for later use.
2. Pixian Doubanjiang is melted with 150g warm water, filtered, and the juice reserved for later use.
3. Slice the pork first, then chop it slightly, add ginger, mix well, mix in white wine, and then pour the bean sauce into the meat.
4. Stir well and taste for ten minutes.
5. Stir in the crushed rice and stir well.
6. Put it in a plate, boil the water in the steamer and steam it for two hours on the pot. The steamed cage meat is sandwiched with lotus leaf cakes, called: caged meat with steamed buns.
Tips:1. Because the bean paste is already very salty, I didn't add any more salt.
2. It is delicious if it is eaten with lotus leaf cakes. The soaked rice is best left to dry to reduce moisture.
3. The caged meat is so named because it is steamed in a special small steamer, but it is made in-house. Without a steamer, you can only use a plate.
4. The quantity I made is slightly larger, and it can be halved.
