There is this sweet-boiled dish every year in the League Year. Eat it in the last three days of every year. The sesame, peanut and walnut stuffing in this road is very sweet with the oily pork belly on the outer layer, and the glutinous rice laid below is fragrant and sweet. After eating, it will be the New Year. My relatives are a little far away, so I arranged to have a meal in the New Year's Eve, and I ate it in a restaurant. I suddenly wanted to eat it this year. When I finished oiling the meat, I could take it home and cook boiled pork or braised pork with plum vegetables at will! This is the sweet boiled white.

I like eating meat with sand very much. When I was a child, I could only eat it at a banquet every time! Decided to challenge myself,

Wash the pork belly, cook it in cold water, add some onions and ginger to remove the fishy smell, preferably the three-layer meat, cook it for 10 minutes, take it out and let it cool for later use. When cooking, you don't need to overcook it, just cut it off.

Find a big pot to boil water, wash the glutinous rice, pour in the glutinous rice after the water boils, stir it to prevent it from sticking to the pot, and cook it until the glutinous rice breaks, that is, the glutinous rice will break quickly when you pinch it with your hand. You can also soak the glutinous rice one night in advance, drain it in the next day and use it directly. If you don't want to cook the glutinous rice, you can soak it one night in advance. I decided to cook this dish temporarily, so I cooked it directly, but personally feel that the cooked glutinous rice is steamed. Of course, it depends on personal preference. Take out the cooked glutinous rice and wash it in cold water, so that the steamed glutinous rice will not stick together, and the washed glutinous rice will be put in a container for later use.

Slice pork belly, the first knife does not cut off, cut it to the skin of the meat, the second knife cuts off, put bean paste in the middle of the cut meat, and find a bigger bowl to spread it. The bottom of the bowl can be covered with a layer, and those who like meat can put more. I made the bean paste myself. If it's too troublesome, I can buy it ready-made, but I think it's better. If I have time, I suggest you make it by hand, or put black sesame seeds in it. After the friends who like to eat bean paste are laid, put some bean paste in the middle.

I made the version of boiled sugar, put some oil in the pot, pour the white sugar in, turn on the minimum fire and boil it slowly until it is caramel-colored. If you don't want to boil sugar, you can use brown sugar directly, and the cooked glutinous rice can be directly mixed with brown sugar, which tastes very good.

Don't turn off the fire for the boiled sugar, keep the fire to a minimum, just put the cooked glutinous rice into it and stir it evenly, then put it into a bowl just covered with bean paste and meat and steam it in the pot. After the glutinous rice is installed, insert a few holes in the middle with chopsticks, so that it will cook faster, and steam it for at least one hour, and the glutinous rice will be good. During this period, be careful not to steam the water in the pot. If the pot is small, you must add water in time. Time depends on the size of the fire, just a small fire, not too big, the water in the pot is easy to boil. When it's almost time, use chopsticks to taste if it's steamed. Try the middle one. When the rice in the middle is cooked, it's all cooked.

Steamed glutinous rice is put on the bowl with a plate, and the meat is on it with both hands upside down. Be careful to burn it when it is upside down. It is really sweet and soft when it is hot. Don't eat too much at night. Glutinous rice is not easy to digest, especially for the elderly and children. It tastes fragrant and sweet.