Ingredients: pork rib 500g, lotus root 250g, glutinous rice 75g, sweet noodle sauce 20g, white sugar 3g, pepper 1 g, yellow rice wine10g, cinnamon 3g, star anise 2g, shallot 5g, clove 2g, ginger 2g, salt 4g and soy sauce/kloc.

Production method

Step 1: Cut the pork into strips with a length of 4 cm, a width of 2.5 cm and a thickness of 1 cm, put the dried pork in a bowl with a cloth, add refined salt, soy sauce, sweet noodle sauce, fermented milk, Jiang Mo, yellow wine, monosodium glutamate and white sugar, mix well and pickle for 5 minutes.

Step 2: put the rice in an iron pan and fry it on low fire for 5 minutes. When it turns yellow, add cinnamon, clove and star anise and fry it for 3 minutes. Stir-fried rice is ground into fish-egg-sized powder to make spiced rice noodles.

Step 3: Scrape and wash the old lotus root, remove the lotus root nodes, and cut into strips with a length of 3 cm and a thickness of 1 cm. 6. Add 25 grams of refined salt and five-spice powder to the lotus root strips, mix well, and put them into a bowl to taste.

Step 4: mix the pickled pork with spiced powder; Sticking the skin of the pork with spiced powder evenly to the bottom of the bowl, neatly packing it in the bowl, putting the bowl with pork strips on both sides and the bowl with lotus root in the steamer, steaming with strong fire 1 hour, and taking it out; First put the steamed lotus root into the bottom of the plate, then turn the steamed meat over the lotus root and sprinkle with pepper and chopped green onion.