Wash the meat, clean the fur, and prepare other ingredients

Heat the pot over medium heat, add rice, peppercorns, star anise and cinnamon, and stir-fry until the rice is light. Yellow, pour it out and let it cool, except for the peppercorns, pick out the star anise and cinnamon and set aside

Pour the cooled rice into a grinder and grind it into coarse powder

Cut it into 8 cm lengths. 4 mm thick slices

Put the sliced ??meat into a bowl, add soy sauce, cooking wine, sweet noodles (mix well with 50 grams of water), sugar, shredded onions and ginger, and fried star anise, Mix the cinnamon until evenly mixed, and marinate for more than 60 minutes (turning several times in the middle) to make it evenly flavored

After the meat is marinated, pick out all the marinade, pour in the rice noodles, mix evenly, and coat each piece of meat. To be coated in flour. Prepare a shallow bowl (smear a little oil), place the meat slices in order, not too tight between the meat slices, put the meat skin side down in the bowl, not too tight between the meat slices, preferably in the shape of fish scales.

Add more water to the pot, put the bowl into the cage and cover the pot, bring to a boil over high heat, then turn to medium heat, steam for 60 minutes, take it out and put it on a plate