Slice the pork belly first, then cut it into strips, then chop it with a knife slightly, not too fine, so it tastes more chewy.
3. Stir with soy sauce, oyster sauce, pepper, corn flour, cooking wine, sugar, Jiang Mo and chopped green onion, and marinate overnight.
4. Mix glutinous rice and pork belly evenly before enema, rinse the casing after soaking, and put it on a tool for filling.
5. Use cotton thread to evenly divide the stuffed meat and rice sausage, and use a small needle to vent some holes.
6. After the water in the pot is boiled, put the rice sausage into the water and steam for 1 hour until cooked. Cool slightly and slice for consumption! If you want to dip in the sauce, Thai sweet and spicy sauce is very good. If you want the original flavor, you can eat it directly, which is better and tastes fresh!