Ingredients

500g pork belly 150g star anise 2 dried red peppers 4 cooking wine 1 tsp (5ml) Wang Zhihe rose bean curd juice 2 tbsp (30ml) Liubiju sweet noodle sauce 1 tablespoon (15ml) 1 teaspoon dark soy sauce (5ml) 1/4 teaspoon MSG (1g) 1 teaspoon sugar (5g) 1 teaspoon Pixian hot sauce (5g) dried lotus leaves

Recipe

1) Wash the non-stick pan and heat it over high heat until there is no moisture in the pan. Reduce the heat to medium-low and add the rice (do not wash to keep it dry) into the pot.

2) Stir-fry until the rice turns slightly yellow, add star anise and dried red pepper and continue to stir-fry until fragrant. Pour out the rice after 2 minutes, remove the chilies and star anise and set aside.

3) After the fried rice is cooled naturally, use a blender to smash it for about 5 seconds. The rice will be beaten into fine particles. The time should not be too long and the rice should not be beaten into too fine rice flour.

4) Cut the pork belly into 5 mm thick slices, add the fried star anise, add cooking wine, fermented bean curd juice, sweet noodle sauce, dark soy sauce, MSG, white sugar and chopped Pixian hot sauce, stir Mix well and marinate for 10 minutes.

5) Add the beaten rice noodles to the pork belly and mix evenly with your hands.

6) Place a layer of lotus leaves on the bottom of the small steamer (if not available, leave them alone). If you don’t have a small steamer, you can choose a flat plate and spread the pork belly piece by piece onto the plate.

7) Pour some more water into the steamer, bring to a boil over high heat, then turn to medium heat, put in the steamer, cover with the lid, and steam for 80 minutes.

Super? Sui:

**It is not difficult to make rice noodles at home, but it is a bit troublesome. It is much simpler to use the steamed meat rice noodles in bags sold in supermarkets, but the taste of different brands varies a lot.

** Make your own rice noodles. After frying the rice, use a blender to grind it, but be sure to pay attention to the time. The power of each blender is different. It is best to beat for 2 seconds and then stop and observe. Do not beat it into too fine a powder, otherwise it will not have a grainy texture after steaming, and the finished product will not look good and will be sticky.

**If you don’t have a mixer, it is also a good method to use a rolling pin to crush the fried rice.

**You can also try it. Cut the pumpkin into 1cm thick slices and lay them on the bottom of the plate, then put the meat on it. After steaming, the pumpkin absorbs the flavor of the meat, and the meat absorbs the aroma of the pumpkin. , very delicious.

**In fact, after steaming for 60 minutes, the rice noodles and meat will be cooked. However, in order to make it more delicious, steam for 20 minutes longer. The meat will become very waxy and melt in your mouth. If you use a large plate, be sure to spread the meat out and don't pile it on top of each other, otherwise it will not be cooked easily.

** I have posted dishes made with bean curd juice before, and some netizens left a message asking where to buy bean curd juice. Explain: Wangzhi and fermented bean curd are not sold separately. Buy a bottle of fermented bean curd, which contains both fermented bean curd and juice.

**This dish takes a long time to steam. Please be careful to add boiling water twice during this period to avoid drying the pot.