Accessories: glutinous rice 100g walnut 150g preserved apple 100g.
Seasoning: 50g of sugar, 0g of honey10g, and 60g of rapeseed oil.
The practice of sand meat:
1. Wash the pork, wash it, put it in a soup pot and cook it until it is 70% cooked, take it out, pour honey water on the skin while it is hot, and let it cool;
2. Heat the wok, add rapeseed oil, when it is 50% hot, fry the pork until it is chestnut, and take out and drain the oil;
3. Stir-fry the walnuts in the pot, and take out the drained oil;
4. Beat the drained walnuts into powder and mix in the bean paste.
5. Wash the glutinous rice and add water to the pot to cook it into glutinous rice;
6. Dice the candied fruit and mix well with glutinous rice;
7. Cut pork belly into blades, put bean paste in the middle, put it neatly in a bowl, spread glutinous rice, and steam it in a cage;
8. After taking it out, buckle it into a plate and pour it with boiled honey and sugar.