Ingredients

Dough: 3 cups of flour, 1 cup of water, 2/3 tablespoon of yeast, knead into dough and ferment for one and a half hours

Meat filling: half a pound Pork stuffing, a green onion (chopped), one tablespoon of oil, half a tablespoon of salt, sesame oil (1/3 tablespoon), two tablespoons of soy sauce, a little cooking wine, stir evenly in one direction.

Instructions

1. Take out the fermented dough, add a little dry flour, press and knead repeatedly until the surface is smooth, and divide the dough into 3 evenly sized portions.

2. Sprinkle some dry flour on the board and roll the dough into a thin and even rectangular dough.

3. Spread the meat filling evenly on the dough. Pay attention to leaving about 1 cm of space on all sides of the dough, and be sure not to apply oil, otherwise it will be difficult to seal.

4. Start rolling the dough inward from one side and seal it at the end. The edges at both ends should also be pinched and sealed.

5. After the meat cage is ready, leave it for about 10 minutes for secondary fermentation.

6. Put enough water in the steamer, put a piece of wet gauze or flat vegetable leaves on the steamer, put the meat cage in, turn on the high heat, continue to steam over medium heat for ten minutes and turn off the heat. .

7. Do not open the lid of the pot immediately after turning off the heat, otherwise the meat cage will collapse. Let it sit for a few minutes, then open the lid and take out the pork belly. After it cools down a bit, cut it into small pieces and you can eat it.