1. Without adding oil to the dry pan, add 3 aniseed, 10 peppercorns, 2 bay leaves, 200 grams of fragrant rice and stir fry over low heat
2. Stir-fry until the rice is fragrant, yellowish and dry on the outside, pour out and let cool
3. Use a food processor or a rolling pin to slightly beat the sauteed rice and half of the spices into coarser particles
4. Cut the green onion diagonally into large sections, smash the garlic and slice the ginger
5. Finely chop the red-oiled bean paste. If there is no red-oiled Pixian bean paste, stir-fry the Pixian bean paste with a small amount of oil.
6. Cut the pork belly into long slices
7. Add cooking wine, light soy sauce, dark soy sauce, fermented bean curd, red oil Pixian bean paste, white sugar, oyster sauce, green onions, ginger, garlic to the cut pork belly. Stir-fry the county bean paste)
8. Grab for a while, cover and marinate for half an hour
9. Peel the yam and cut it diagonally into large sections. Pickle with a little salt and spread on the bottom of the bowl
10. Put an appropriate amount of rice on the marinated pork belly and mix well, so that each piece of meat is evenly coated with rice noodles
11. Spread the mixed rice noodles with meat
12. Add water to the pressure cooker, add grate, add steamed meat, add valve to high heat and turn to medium heat for 15 minutes.
Tips:1: You can also put some potatoes or taro as the base.
2: The amount and taste of rice noodles can be adjusted according to your preference, but at least every piece of meat should be evenly coated with rice noodles
3: It is recommended to use a pressure cooker or an electric pressure cooker, which saves time and gas costs.
