1. The pork belly I bought is relatively fat, almost a catty of sweet potatoes, and two small packets of steamed pork rice noodles from Master Kong (personally, I think Master Kong's brand is delicious, and anything will do. Some like other brands of supermarkets, selling spicy food, which tastes better. )

2. Slice the meat, sweet potatoes, and I haven't used up a packet of rice noodles (it says that dried sweet potatoes can be replaced with potatoes).

3. Marinate the cooking wine, soy sauce and bean paste in a little salt for ten minutes (remember not to put salty rice noodles, but add salt inside).

4. After pickling, wrap the rice noodles around and wrap them all in rice noodles (lazy people can directly wrap the rice noodles in the meat and add some water if they are very dry) (diligent people can arrange the meat pieces and steam them to look good. Ha ha.

5. Well, put the sweet potato on it. Look at the picture below.

6. I put the remaining rice flour on the sweet potato (you can put the sweet potato below and the meat on it, and the sweet potato will taste better with a little rice flour).

7. After the water is boiled, it can be steamed for 50 minutes to more than an hour (because there is not enough time, I steamed the meat for more than half an hour and didn't rake the pa).

8. My sweet potato is not very harrow.

9. Ok, turn a plate upside down and sprinkle some chopped green onion. It looks better without buying chopped green onion. Be careful when turning. I accidentally dropped it, and my heart got cold once. )