If you're asking about this kind of longan meat, it's actually easier to make. Please follow the following steps:

1. Pork belly is used to make meat {it's actually pork belly, but it's not delicious with lean meat on it. I don't like sweet lean meat anyway. . . After unhairing, put it in water and cook it until it's just cooked (in fact, it's the same as cooking Sichuan-style pork), then let it cool and slice it (the thickness is up to you, just eat it yourself anyway). . . But it can't be too short, or it won't roll well. . }

2. It's troublesome to make your own bean paste, just go to the supermarket to buy ready-made bean paste. But the bean paste in the supermarket is relatively vegetarian. Generally, after you buy it, you have to deal with it, that is, put it in a pot, mix a little lard and rose sugar with a small fire, and then take it out. {Do not paste. . }

3. The glutinous rice should be soaked in water for two hours, removed and drained, and then steamed in a steamer. {Generally, gauze is laid on the steaming grid, and glutinous rice is steamed directly on the gauze, so that the heating is more uniform. If you want glutinous rice to look good, you can also add some brown sugar after steaming. . . }

4. Sliced pork rolls with bean paste {this is a test of technology. . . ), then put the meat roll vertically on a plate, spread steamed glutinous rice on it, then steam it in a steamer for two hours, take it out of the pot and turn over a plate. . . }, sprinkle with sugar and it will be done. . . From the above description, it can be found that this kind of steamed meat plate is best with flat bottom and high edge. The flat bottom can make the meat arrange neatly, and the high edge can keep the glutinous rice from running around. . . Think of it as an ordinary fish flat. . . }