I bought a ready-made fermented milk rice noodle, marinated the meat with watercress for half an hour, stirred the meat+potato+rice noodle evenly and left it for a quarter of an hour. The meat was steamed in the pressure cooker for half an hour, and it was rotten, but the potatoes were not rotten and tasteless. Wait time should be set! The temperature should be suitable. . Is it okay? You can put 350 grams of pork belly with skin as the main ingredient of steamed meat. Ingredients: 50g of rice, 25g of shredded onion and ginger. Seasoning sweet noodle sauce 40g, soy sauce 50g, cooking wine 10g, a little sugar, star anise, cinnamon and pepper 15g. Cooking technology: 1. Cut the meat into large pieces with a length of about 10 cm, a width of about 5 cm and a thickness of about 0.4 cm *** 10, then add shredded onion and ginger, soy sauce, sweet noodle sauce, sugar and cooking wine, mix well, and marinate the meat for about 1 hour. 2. Add star anise, cinnamon and pepper to the rice, stir-fry until it is slightly Huang Shi, crush the rice (not too broken), then put the rice into a pot, pour boiling water (the water should not exceed the rice), and soak until the water completely submerges the rice for later use. 3. Mix the stuffy rice with the marinated meat, marinate for about half an hour, then put the skin down in a large bowl (arranged like fish scales), pour the remaining rice and soup on the meat, steam it in a cage for about 2 hours (meat material), and take it out and buckle it into a plate. How to make meat not greasy and potatoes delicious and soft as mud?