1. Scrape and wash the pork belly, cut into slices about 5 cm long, 3 cm wide, and 0.3 cm, put them in a basin, add soy sauce, sweet noodle sauce, sugar, fermented bean curd, shredded ginger and spring onion, and five spice powder, mix well, and soak for about 20 minute.
2. Add the rice noodles to the taste and mix well, so that the rice noodles are evenly covered on the meat slices.
3. Wash the lotus leaves with clean water and scald them in boiling water.
4. Insert 3 or 4 slices of Xiangru into each slice of meat, put them on the lotus leaf and wrap them in a rectangular shape, and place them in a steaming bowl one by one after wrapping.
5. Steam in the pressure cooker for about 30 minutes, take it out, turn it over and place it on the plate and serve.
Tips:1. It's hot enough and steamed in one go.
2. Rice noodle preparation method: Put the rice and pepper into the wok. Stir-fry on a small fire until it becomes yellow and grind into a fine powder.
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