1. Pulping: Mix rice flour, raw flour and corn starch evenly according to the ratio of 6:2: 1 to make rice flour slurry. Then mix the rice paste powder with cold water according to the ratio of 1:2, and add a spoonful of sesame oil to make rice paste for later use.

2. Preparation of stuffing: Wash and chop pork belly into meat stuffing, add salt, spiced powder, corn flour and oil, stir well and refrigerate for 2 hours.

3, soy sauce: heat the oil in a hot pot, add garlic, red onion slices and stir fry until soft. Pour in soy sauce, bring to a boil, add appropriate amount of water starch and mix well.

4. Cooking: Brush a thin layer of oil on a flat-bottomed steamer and add a spoonful of rice paste (need to be stirred). The amount of rice slurry is just enough to smooth the steaming plate. Then shake the rice paste evenly, add minced meat and eggs, break it up, sprinkle with chopped green onion, steam for 45-50 seconds, and rice rolls bubbles.