Wash the pork belly and cut it into pieces about 0.5 cm thick. Marinate with soy sauce, cooking wine and salt 15 minutes or so.

Put some five-spice powder in the flour and mix well, then wrap it evenly on the meat. Continue pickling for about 15 minutes.

operate

1 > Wash and dry celery stems and leaves (preferably the night before), chop them up and put them in a pot.

2 > Add a little oil, fry the diced ham in the oil until it is cooked, add chopped onion, ginger and garlic, air it a little, then add some seasoning noodles, pour them into a basin, and mix in celery.

Boil water in a small pot until the vermicelli is soft, then chop it up, drain the water with a rag, pour it into a basin, and mix all the celery, vermicelli and ham in the basin.

4 > Sprinkle flour into the basin to ensure that the celery is covered with flour and feels dry and does not stick together, then add salt, about two spoonfuls is enough, and mix well.

5 > Spread gauze on the steamer, pour the dishes in the basin on the steamer and cover the prepared pork.

6 > add water to the steamer, boil it, and put it into the steamer for 15 minutes.