Steamed Pork
1.
Pour ingredient 1 into the pot together, heat the dry pot on low heat and stir fry until the rice grains turn yellow. After cooling, pour all the ingredients in the pot into the grinding cup of the blender and beat them into rice noodles (preferably small particles, not powdered) , If you don’t like the small particles of cinnamon and aniseed, you can also pick them out before stirring)
2.
Sliced pork belly + soy sauce, cooking wine, sweet noodle sauce, red fermented bean curd juice, Pixian bean paste, mix well and marinate for a while
3.
Mix the beaten rice noodles with the marinated meat so that the rice noodles are all covered with the meat
4.
Spread the meat on a plate and put it in a steamer (the lotus leaf is better), and steam for about 60-80 minutes (pay attention to the water in the pot during the steaming process, and add it in time to prevent drying out)
Tips:
1. Put some pumpkin, potatoes, taro, yam, etc. under the meat and steam them well.
2. If not spicy, remove the dried chili and Pixian bean paste
3. If there is no mixer, pick out the seasoning after the rice is fried, and use a rolling pin to roll the rice into small pieces
