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

Accessories: rice (75g)

Seasoning: sweet noodle sauce (20g), white sugar (3g), pepper (1 g), yellow rice wine (10g), cinnamon (3g), star anise (2g), shallot (5g), clove (2g), ginger (2g), salt (4g) and monosodium glutamate (2g).

Production process

1. Cut pork into strips with a length of 4cm, a width of 2.5cm and a thickness of 1 cm, and put them in a bowl with a cloth to dry the water.

2. Add refined salt to the drained pork, mix well with soy sauce, sweet noodle sauce, fermented milk, Jiang Mo, yellow wine, monosodium glutamate and sugar, and pickle for 5 minutes.

3. Put the rice in an iron pan and stir-fry for 5 minutes on low fire. When it turns yellow, add cinnamon, clove and star anise and stir-fry for 3 minutes.

4. The fried rice is ground into powder with the size of fish eggs to make spiced rice flour.

5. Scrape and wash the old lotus root, remove the lotus root nodes, and cut into strips of steamed meat 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, mix well, and put them into a bowl to taste.

7. Mix the pickled pork with spiced powder and mix well.

8. Stick the skin of the mixed spiced pork to 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 it out with strong fire 1 hour.

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

Process tips

1. When curing pork, you must first drain the water on the meat surface, add 3 grams of salt and other seasonings to make the flavor penetrate into the meat.

2. The rice flour can be ground into millet granules, and the lotus root is mixed with 1 g refined salt, and the meat should be steamed until it is cooked and rotten.