The preparation method of Anhui steamed meat rice was introduced in detail. Area: Anhui Snack Craft: Steamed pork and steamed rice in a small cage. Ingredients: 5000g of glutinous rice, 2500g of pork belly, 50g of sugar, 50g of soy sauce100g, 50g of refined salt, 25g of red rot juice, 50g of slag powder, 25g of chopped green onion, Jiang Mo. Features of steamed rice with small residual meat: soft, fragrant and salty. Teach you how to cook steamed rice with steamed residue. 1. Wash the glutinous rice, put it in a basin, soak it in clear water for 8- 12 hours, take it out, rinse it with clear water, and drain the water. Put a clean cloth in the cage, pour in glutinous rice, steam in the pot for about 20 minutes until cooked, take it out and pour it on the chopping board to cool. 2. Scrape the pork belly clean, cut it into pieces (each piece weighs about 50g), put it in a pot, add soy sauce, refined salt, sugar, chopped green onion, Jiang Mo and fermented bean curd (or fermented bean curd), mix well, soak it in water, add slag powder, mix well, then put it in a large plate, steam it in a cage for about 15 minutes until it is cooked, and take it out. 3. Put a clean cloth in each small cage, put 150g glutinous rice, cover with three pieces of dregs, put them in the crib, and steam them thoroughly in the pot over medium heat. Cooking essentials of steamed rice with small residue meat: after glutinous rice is soaked, rinse it with cold water to remove odor.