1. Clean the pork belly and cut into 0.5 cm thick slices.
2. Add salt, light soy sauce, glutinous rice wine, dark soy sauce, and water, stir well, and marinate for about 15-20 minutes.
3. Cut the potatoes into hob pieces, boil them in a pan under cold water, drain the water, and fry the potatoes in a hot pan with cold oil.
4. Mix the fried potatoes with 2 grams of salt. Place on the bottom of the steaming bowl.
5. Put the indica rice, glutinous rice, and star anise (with the seeds removed) in a pot and stir-fry until the surface of the indica rice and glutinous rice is golden.
6. Add red yeast rice powder and Chinese pepper, mix well, spread out and let cool.
7. Put it in a food processor and smash it into slightly coarser granules
8. For the marinated meat, add the beaten indica rice and glutinous rice flour (100g) and stir until each piece of meat is covered with rice flour.
9. Add oil and stir well, let stand for five or six minutes.
10. Load the plate piece by piece, do not press too tightly, it is difficult to cook.
11. Put it in a steamer, turn to medium-low heat and steam for about 40 minutes.
12. Sprinkle with chopped green onion and drizzle with sesame oil.
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