1. Fat and lean pork belly
2. Cut meat slices or pieces of similar size
3. Master Kong's steamed pork rice noodles are available in the market, and you can buy them in various flavors on demand. It's much more convenient than making it by yourself, and the taste effect is okay.
4. The meat pieces are marinated for one hour with soy sauce cooking wine, fermented bean curd and red oil in fermented bean curd, ginger, etc., without adding salt. Steamed pork rice noodles have a salty taste. You can just use steamed pork rice noodles without marinating them in sauce. The color of the marinated product looks more appetizing, yellow and rotten.
5. After the meat is marinated, sprinkle a pack of steamed rice noodles
6. Grab it and let it stand for one hour to taste, then put three slices of ginger and three cloves of garlic on the outside to enhance the taste and fragrance.
7. Wrap it in plastic wrap and steam it. I put it in a rice cooker and steam it for an hour and a half. The operation is simple. It is okay to just put water in a wok and boil on high heat and then turn to medium heat and steam for one hour. I cover it with plastic wrap because I like the grainy texture of the rice noodles, it's chewy, and it looks dry. If you don’t need to cover the rice noodles with plastic wrap, it will encounter water vapor, and it will be sticky when steamed. It depends on your taste.
8. Just steam it out of the pot and sprinkle some chopped green onion. The steamed meat is covered with plastic wrap. The rice noodles are still small, soft inside and chewy on the outside. The chili pepper here is just for good-looking.
9. Another one from another angle.
10. Let's get some fried ones. I like them the best. They are crispy and delicious, with a strong fragrance.
