"Rice flour meat" eaten in Beijing for the New Year: scrape the skin of streaky pork with skin and cut it into pieces with a thickness of 0.6 cm and a length of 10 cm; Cutting ginger into powder; Put glutinous rice and aniseed together in a wok, stir-fry until light yellow, pick out aniseed, air for a while, and then grind glutinous rice into broken rice residue.

2. Put the sliced meat into a clean basin, add Jiang Mo, soy sauce, cooking wine, noodle sauce, salt, a little sugar, sesame oil and rice residue, and mix well to make the sliced meat evenly dipped in the rice residue.

3. Take a steaming bowl, put the meat slices straight, put them in the bottom of the bowl with the skin down, put the long ones in the middle and the short ones on the edge of the bowl, put the minced meat and the remaining rice residue on the floating surface, and add the broth; Boil the upper drawer with high fire, then steam it with low fire (about 2.5 hours), take it out of the drawer and put it in a flat plate. Features: crispy meat, sticky rice noodles, golden color, fat but not greasy, suitable for banquet meals, delicious! ! !