Ingredients: 220 grams of pork belly, 55 grams of rice flour, 1 teaspoon of cooking wine, appropriate amount of soy sauce and a little sesame oil.

1. Wash the pork belly and put it in the refrigerator for a while, so it's easier to slice. Personally, steamed pork belly is better than pure lean meat.

2. Cut the pork belly into thin and even slices, as shown in the figure below. If it is frozen, thaw it slightly, and then do the following.

3. Put the meat in a slightly larger container. The container is small and the rice flour is not evenly mixed. Add a teaspoon of cooking wine, about two teaspoons of soy sauce and a little sesame oil. As shown in the figure below.

4. Put all the seasonings together, stir well and marinate for about 20 minutes. If you like spicy food, you can put some dried peppers in this process.

5. In the process of curing pork belly, prepare rice noodles. When buying rice noodles, you should pay attention to the ingredients list at the back to see if it contains salt. If not, you need to put the right amount of salt when curing. This kind I use contains various seasonings such as salt and monosodium glutamate.

6. The pork belly is marinated, and the rice flour is poured in four times, so that it can be mixed more evenly.

7. Stir slowly. Because the water content of meat is different, the seasoning containing water is also slightly different, so we should pay attention to the quantity control when putting rice noodles. Rice flour will feel fluffy when mixed, but there is no dry powder.

8. Put the mixed rice flour meat into a plate and put it in a steamer. After the fire boils, turn to low heat and steam for about 30 minutes.