2. Select fresh pork belly, cut it into thin slices, and add chopped green onion, Jiang Mo, soy sauce and salt.
3. Stir well with chopsticks and marinate for another 1 minutes, so that the meat can be better tasted.
4. Add a small bowl of corn flour and mix well.
5. Make the corn flour evenly attached to the meat slices. The amount of corn flour should be moderate. Too much corn flour is too dry and oily, and the taste is not good. Too little corn flour has insufficient fragrance and looks greasy.
6. Put firewood in the big pot to cook. When the rice is boiled, you can put the marinated steamed pork on the rice and cover the pot tightly to avoid air leakage.
7. After stewing for about 4 minutes, the lid is opened, and there is a fragrant smell. The smell of corn flour outside is not greasy, and it is well combined.
8. Take out the pot and put it on the plate, and see if it's very satisfying. Come to one piece, soft and glutinous, and then another piece, and you can't stop.