Sauced meat is the most anticipated food for Suzhou people after spring. Pork belly with Redmi koji rice, cooking wine, fennel, soy sauce, rock sugar and other ingredients, after stewing, crispy meat seems to melt in the mouth. The key to the color and flavor of sauce meat lies in red yeast rice. Redmi Qu is not a natural Redmi, but a common red rice fermented by red yeast. After fermentation, the rice is purple outside and red inside.
In midsummer, lotus flowers are in full bloom and can be enjoyed and eaten. Fresh ribs are cooked in the pot, which tastes delicious and refreshing, and you can't put more sugar. After cooking, cut the meat into small pieces, just like braised pork in a noodle restaurant. Stir-fry white rice in an iron pan until golden brown, grind it into powder while it is hot, coat it on both sides of the meat, wrap it in lotus leaves, wrap a piece of meat in one leaf, and put it in a steamer together.