Steamed meat is a kind of Gancai, which is waxy and fragrant, crisp and refreshing, fat and thin, red and white, tender but not greasy, and rice flour is oily and fragrant. According to the cooking method, it can be spicy or sweet, and the ingredients can be supplemented with mushrooms, old lotus roots, pumpkins, sweet potatoes and other vegetables.

Ingredients: pork ribs (pork belly) 500g, lotus root 250g.

Accessories: 75g of rice.

Seasoning: 20g of sweet noodle sauce, 3g of sugar, 3g of pepper 1g, 3g of yellow wine 10g, 3g of cinnamon, 2g of star anise, 5g of chives, 2g of cloves, 2g of ginger, 4g of salt, 2g of monosodium glutamate, 2g of soy sauce 15g and 20g of fermented milk.

Steps:

1. Cut pork into strips 4 cm long, 2.5 cm wide and 1 cm thick. Dry the pork with a cloth and put it in a bowl.

2. Add salt, soy sauce, sweet noodle sauce, fermented milk, Jiang Mo, yellow wine, monosodium glutamate and white sugar into the drained pork, mix well and marinate for 5 minutes.

3. Stir-fry the rice in an iron pan for 5 minutes. When it becomes Huang Shi, add cinnamon, clove and star anise and stir-fry for 3 minutes.

4. Fried rice is ground into fish egg-sized powder to make spiced rice noodles.

5. Scrape and wash the old lotus root, remove the lotus root nodes, and cut into strips with a length of 3 cm and a thickness of 1 cm.

6. Add 25 grams of refined salt and spiced powder to the lotus root strips and mix well. Put it in a bowl and taste it.

7. Mix the marinated pork with spiced powder.

8. Put the pork mixed with spiced powder at the bottom of the bowl and put it neatly in the bowl with meat strips on both sides.

9. Put the bowl of pork and the bowl of lotus root into the steamer and take them out with high fire 1 hour.

10, first put the steamed lotus root into the bottom of the plate, then turn the steamed meat over the lotus root and sprinkle with pepper and chopped green onion.