First, add some soy sauce to the rice flour, then add some soy sauce. At this time, marinate it, and then marinate it with some pork belly for about two hours in advance. Then we put it directly in a small bowl, put some glutinous rice flour, and put it directly in the sun for about two hours.

Related instructions

Steamed pork originated in Jiangxi. Yuan Mei, a poet in Qing Dynasty, is a Jiangxi dish in Suiyuan Food List, which belongs to Jiangxi cuisine in the south of China (such as Jiangxi, Sichuan, Chongqing, Hunan, Anhui, Hubei, Zhejiang, Fujian and other provinces). It is waxy and fragrant, crisp and refreshing, fat and thin, red and white, tender but not creamy, and the rice flour is oily and rich in flavor. According to the cooking method, it can be spicy or sweet, and the ingredients can be supplemented with vegetables such as mushrooms, old lotus roots, pumpkins and sweet potatoes.

August 20 14, the making skills of rice flour meat in Songhu Town, Nanchang, Jiangxi Province were selected into the fourth batch of municipal intangible cultural heritage list in Nanchang.

20/KLOC-In September, 2008, "Chinese cuisine" was released to the world for the first time, and (Sichuan style) steamed pork with rice flour was selected as "Top Ten Famous Cuisine in Chongqing" and became one of the 340 classic dishes in China.