1. The ingredients for the steamed pork are prepared first. The pork is best to use pork belly, which is fat and lean, so that the steamed steamed pork will not taste like wood or greasy.
2. Slice the pork belly, don’t cut too much, shred the green onion and ginger.
3. Peel the pumpkin and cut into small pieces for later use
4. Pour the chopped pork belly into a larger pot, put green onion and ginger, and pour two spoons of light soy sauce
5. Then pour in 1 tablespoon of oyster sauce, 1 tablespoon of dark soy sauce, salt and five-spice powder
6. Stir the pork belly and the seasonings evenly, marinate it first to make the meat taste delicious, don't put rice noodles at this time, or the meat will not taste delicious.
7. Pour in the right amount of steamed pork rice noodles. You can put more rice noodles. I think rice noodles are better than meat
8. Mix the rice noodles and the marinated pork belly so that each piece of meat is covered with rice noodles. Add a little water, because the rice noodles are dry and need to absorb water when they are steamed to become soft and glutinous, while the pork belly is nothing. The water comes out, so you must add water when you stir again, otherwise the steamed rice noodles with steamed pork and rice noodles are hard and not glutinous, which is not tasty.
9. Find a steamer and place two zong leaves so that there is still a faint scent of zong. If you don’t have a steamer, you can steam it in a plate or bowl.
10. Spread the pumpkin on the bottom.
11. Put the marinated pork belly on the rice noodles, and then steam them in the pot.
12. After the water boils, steam for 40 minutes, and the steamed meat is ready
13. The soft glutinous and salty steamed pork is ready
