There is another one, formerly known as Jiasha meat.

In fact, it is very difficult to do this. Generally, people at the chef level make mistakes before they are delicious, oily but not greasy.

Generally, steamed glutinous rice is also needed under the meat.

1. Wash the pork, wash it, put it in a soup pot and cook it until it is 70% cooked, take it out, pour honey water on the skin while it is hot, and let it cool;

2. Heat the wok, add rapeseed oil, when it is 50% hot, stir-fry the pork until it is chestnut, and take out and drain the oil;

3. Stir-fry the walnuts in the pot, and take out the drained oil;

4. Beat the drained walnuts into powder and mix in the bean paste.

5. Wash the glutinous rice and add water to the pot to cook it into glutinous rice;

6. Dice the candied fruit and mix well with glutinous rice;

7. Cut pork belly into blades, put bean paste in the middle, put it neatly in a bowl, spread glutinous rice, and steam it in a cage;

8. Take it out and buckle it on a plate, and pour it with boiled honey and sugar.