1, three pieces of pork belly. (It is better to have more than three layers) One piece is made of sand meat, and the other two pieces are prepared to be salted and boiled.

2. add water to the pot, put the pork in, cook it until it breaks, and then take it out. (how to judge? Stick it with chopsticks, and there is basically no blood flow)

3. Dry the surface water of pigskin and paint it with soy sauce.

4. Apply a layer of honey. New year's eve menu

5. The color of the painted skin is very beautiful.

6, another pot, refueling (not too much), when the oil temperature is 60% to 70% hot, put the skin down into the pot. At this time, the oil in the pot will splash everywhere, so it is better to use the lid to resist, or it is safer to cover the lid directly.

7. Fry until the skin is brown, then remove.

8. Put it into the water in cook the meat just now and continue to cook for 7 or 8 minutes. This has two purposes: one is to remove greasy, and the other is to wrinkle the finally steamed skin.

9. Wash the pan, dry it, dig a tablespoon of lard, and stir-fry it on low heat.

10. Drain the glutinous rice and pour it in. (The glutinous rice was soaked for 24 hours in advance)

1 1, with appropriate amount of sugar. (You don't have to add it. You can sprinkle some sugar on the surface when you eat it at last. )

12, medium heat, stir well.

13, shovel out the fried glutinous rice.

14. Prepare bean paste (made at home, thick and safe to eat).

15. At this time, the meat is also cooled (PS: quick frozen in the freezer, which is easier to cut) and cut into "connecting clips", that is, the first knife is not cut, and the second knife is cut again.

16. Put the bean paste into the clamp and flatten it.

17, put the meat slices and skins down at the bottom of the bowl in turn.

18, add fried glutinous rice and compact.

19, put it into the steamer, remember to add enough water, first fire and then low fire, at least 2 hours.

20, take out the buckle in the plate and sprinkle with sugar.