500g of pork belly, 3g of green onion, 5g of ginger slices, 5g of star anise, 5g of cinnamon, 5g of pepper, 5g of fragrant leaves, 3g of egg 1 piece, 3g of cooking wine, 3g of soy sauce, 5g of soy sauce, 3g of salt, 3g of sugar, 2g of chicken essence, 5g of pepper 1g, 5g of fermented milk and 5g of bean paste.

Production steps

1. First, clean the pork belly and cut it into thin slices with a length of 4cm, a width of1.5cm and a thickness of 0.5cm.. Don't cut the pork slices too thin. If it is cut too thin, it is difficult to achieve a fluffy and delicate taste when steaming, and it looks dry and unpalatable.

2. Add salt, chicken essence, sugar, pepper, bean paste, tofu, cooking wine, light soy sauce, soy sauce, onion and ginger slices to the sliced meat, grab the seasoning by hand and mix well. Finally, beat the eggs with chopsticks and marinate for 20 minutes.

3. While curing the meat, let's stir-fry the steamed rice noodles, add rice, star anise, cinnamon, pepper, fragrant leaves and stir-fry with low heat.

4. Stir-fry the rice and aniseed in the pot slowly with low fire until the fried noodles are golden yellow.

5. Take out the residue inside, cool it a little, roll it into powder, then wrap the rolled rice noodles evenly on the meat slices, and finally put it in a plate, put it in a steamer, cover it, and steam for 30 minutes on low heat.

After 6.30 minutes, the meat was almost steamed. At this time, the thick meat smell came to the nose. Take off the lid and put a towel on the plate to take it out.

7. Finally, sprinkle a little chopped green onion, and the simple and delicious steamed meat will be ready, especially fresh and tender. Try it if you like.