How to make salty roasted white rice delicious\x0d\Materials\x0d\Main ingredients: pork belly\x0d\Seasonings: salted vegetables, garlic, ginger, pepper, onion, glucose, monosodium glutamate, dark soy sauce\x0d\Method\x0d\1 , prepare a piece of pork belly, wash and drain. \x0d\2. Cut into the required number of pieces according to the size. \x0d\3. Boil a pot of water, add ginger slices, add the meat and cook for ten minutes with the lid off. \x0d\4. Cook until the skin of the meat can be inserted with chopsticks. \x0d\5. Take it out and apply a layer of dark soy sauce and a layer of glucose while it's still hot. \x0d\6. Cut the salted vegetables into fine pieces repeatedly. \x0d\7. Heat a large amount of vegetable oil in the pot. \x0d\8. Put the pork belly smeared with dark soy sauce and glucose into the pot and fry until the golden brown flesh becomes wrinkled. \x0d\9. Take the fried pork belly out and let it cool slightly before slicing it. The slices should be arranged neatly. \x0d\10. Arrange the cut pork belly slices with the skin facing the bottom of the bowl. \x0d\11, spread salt vegetables evenly on top. \x0d\12. Pour dark soy sauce, chopped garlic, onions, a small amount of peppercorns into a bowl, add a little MSG and mix well. \x0d\13. Then use a spoon to pour the salt evenly on top of the vegetables. \x0d\14. Put the bowl into the steamer, steam over high heat for 40 minutes, then turn to medium heat and steam for another 30 minutes. Turn off the heat when you can gently insert chopsticks into the bottom of the bowl. \x0d\15. Place a plate on top of the bowl and turn it upside down.