Steamed Pork with Xiangchu Sweet Potato
1.
Wash the rice and glutinous rice at a ratio of 2:1, dry, and stir-fry until slightly yellow
2.
Add a little salt and five-spice powder, crush it with a grinder (small particles will taste better)
3.
Cut the pork belly into 1cm thick slices, stir-fry for the oil, add salt, oil consumption, cooking wine, light soy sauce, ginger and garlic to taste
4.
Pour in rice noodles and stir until the pork belly is evenly coated
5.
Spread dried sweet potatoes on the bottom of a bowl, layer pork belly and rice noodles, and steam for 40 minutes in a steamer
6.
Take out the plate and sprinkle with chopped green onion