Ingredients: 8g pork belly and 1g pork tenderloin.

Accessories: appropriate amount of vegetable oil, 2 tablespoons of cooking wine, a little salt, 1 teaspoon of pepper powder, 6g of starch, 3 teaspoons of soy sauce, 2 onions, 2 star anise, 3 slices of ginger, 1 small piece of cinnamon, half a teaspoon of sugar and 1 teaspoon of chicken powder.

Steps:

1. I prepare two kinds of meat, tenderloin and pork belly.

2. cut the meat into small pieces or thick pieces.

3. Add cooking wine, pepper powder, soy sauce, salt and chicken powder and marinate for 15 minutes.

4. Put the starch into a large bowl, add clear water and stir it into starch water, and then let it stand to precipitate.

5. Pour out the clear water on the precipitated starch water slowly, grab the precipitated starch evenly into starch paste by hand, put it into the marinated meat and grab it evenly with the meat, so that the meat pieces are covered with a layer of starch paste.

6. Heat the cooking oil in the pan, and put the meat pieces covered with starch paste into the oil pan one by one.

7. fry and color the meat pieces in the middle fire, and take them out. The meat pieces may stick when put into the pot, and then they will be opened with chopsticks after the shell is hard.

8. Put the fried crispy meat into an easy-to-conduct container, and add the onion, ginger slices, star anise and cinnamon.

9. Add some cooking wine.

1, add some soy sauce.

11. Sprinkle some pepper powder, and I added some sugar (adjust it myself).

12. Add a little water, put it in a steamer, and steam for 4 minutes on low heat.

13. This is the steamed finished product.