2. Practice: Wash japonica rice and indica rice, drain and pop. Put star anise, kaempferia kaempferia, clove, osmanthus fragrans and rice in a pot, stir-fry with low fire until it turns yellow, cool and grind into powder.
3. Scrape off all the fine hairs on the skin, wash them, cut them into 10 pieces, about 6.5 cm long, and use a knife in the middle of each piece of meat.
4. Put the meat in a clay pot, add sweet noodle sauce, soy sauce, white sugar, Shaoxing wine, shredded onion and shredded ginger, stir and leave it for about an hour to let the marinade penetrate into the meat. Then add rice flour and mix well, so that the surface and middle knife edge of each piece of meat are stained with rice flour.
5. Blanch the lotus leaf with boiling water, cut each piece into four pieces, put a piece of meat into a small square and steam it in a cage for two hours.