Old Beijing Rice Noodle Meat
1.
Mix rice and glutinous rice 1:1 evenly.
2.
Put it in the air fryer at 200 degrees for 30 minutes. (This is a lazy way) If there is no air fryer, just put it in the pot and fry it.
3.
Stir-fry until the rice turns golden brown. Then use a rolling pin to roll it to pieces.
4.
Wash the pork belly and cut into 2 mm thick slices. (The beef I use, if I use beef, choose beef ribs)
5.
Marinated meat: Put 5 spoons of sweet noodle sauce, 3 spoons of soy sauce, a piece of soy tofu, a small amount of soy tofu soup, 3 spoons of sesame oil, 2 spoons of thirteen spice powder, 150 grams of sugar.
6.
Add rice noodles. Grab well and marinate for 2 hours.
7.
After 2 hours, put the raw rice noodles and meat into a bowl layer by layer, with the skin facing down.
8.
Put it in a steamer, add absolutely enough water, and steam for one and a half hours on high heat.
Tips:
1. The rice noodles must be used in the amount of rice and glutinous rice 1:1. You can make more at one time and store in the refrigerator;
2. Don't roll the rice noodles too much;
3. When marinating the meat, if it feels a bit dry, add a small amount of water appropriately;
4. Be sure to steam the meat thoroughly over high heat.
