1. Steam the bacon for 20-30 minutes until it is cooked. Add cold water to the pot, add the prepared bacon, and steam over medium-high heat for 20-30 minutes before serving. The main raw material of bacon is salted pork, and the auxiliary ingredients include ginger slices, shredded chili peppers, coriander, peanut oil, monosodium glutamate, pumpkin, pepper, edible salt, white wine, etc.

2. Put the peppercorns, aniseed, tangerine peel and cinnamon into the wok, add an appropriate amount of salt and stir-fry until the color is gray and take it out of the wok, let it cool and stir in a little pepper and set aside.

3. Spread white wine on the surface of the pork belly, then dip it in fried salt, wrap and tie it with gauze, put it in a ventilated place to dry, and cook it before eating.

4. Put the cabbage into the rice cooker, add the soaked rice and water, bacon slices, and mushrooms, and simmer for 20 minutes. Add a little oil to the pot, add the tempeh, green onion, and ginger shreds and stir-fry To make it fragrant, add cooking wine, dark soy sauce, sugar, monosodium glutamate, pepper, and water to make a rice-flavored sauce. Add rapeseed and simmer the bacon rice before taking it out of the pot. Put it in a bowl and pour on the rice-flavored sauce before eating.