Sweet and fragrant, fire waxy but not greasy.

Material for making meat with sand:

Ingredients: 500 grams of pig fat. Sand washing 75g, roses 25g, glutinous rice 100g. 50 grams of brown sugar, 50 grams of lard and 25 grams of sugar.

The practice of sand meat:

Scrape and clean the pork, cook it in a pot until it is just cooked, take it out and let it cool, cut it into pieces (16 pieces) about 8 cm long, 4.5 cm wide and 0.7 cm thick with a knife, and then cut the meat into the middle piece to make two pieces of skin. Stir-fry brown sugar in a pot, add sand washing and lard, stir well, add roses and mash well. Then put the stuffing in the sandwich of the meat slices, press them into a flat shape, and put them in a steaming bowl one by one to form a circle. Soak the washed glutinous rice in clean water for half an hour, wrap it in clean cloth, steam it in a cage for 20 minutes, take it out and soak it in clean water once, then steam it in a cage until it is soft, take it out and add brown sugar and lard, mix well, put it in a steaming bowl with sliced meat, steam it in a cage for about 2 hours, take it out and buckle it in a plate, and sprinkle with white sugar.