Ingredients: one catty of pork belly, four ounces of fresh peas, two spoonfuls of soy sauce, one spoonful of douban, three onions, a large piece of ginger juice, two spoonfuls of fermented glutinous rice juice, a small piece of brown sugar, one or two pieces of spicy steamed pork rice noodles (sold in supermarkets, but delicious), salt and monosodium glutamate.

1. Cut the pork into thick slices and grab the brown sugar evenly (chop). In another bowl, add Jiang Mo, chopped onion, soy sauce, mashed potato juice, salt, monosodium glutamate and watercress, and stir well.

2. After half an hour, put the meat slices into the steamed rice noodles (two spoonfuls are reserved) and mix well so that each piece of meat is covered with steamed meat powder. If it feels too dry, you can add some water appropriately.

3. Stick the skin of the meat slices on the bottom of the bowl and fold them flat one by one in the bowl. Then put the fresh peas, the right amount of salt and the remaining two spoonfuls of steamed rice noodles into a bowl with mixed meat and mix well.

4. Put the mixed peas on the meat.

5. Steam in a boiling water steamer for one hour.

6. Take out the steaming bowl and buckle it on the bowl. Turn the steamed meat upside down and put it on a plate to eat.