2. Common practice:

(1) Wash the pork belly, scrape the dirt off the skin, and cut 2-5 mm large pieces of meat vertically (thin and well cooked). (2) Put salt, soy sauce, a little sugar, yellow wine, aniseed powder and minced onion and ginger in the container, mix well, and cover with curing 1 hour.

(3) Wash the rough rice (1/3- 1/2 of the rice), add water to make it level with the rice, and leave it for more than 4 hours until the fingers can crush the big rice grains. Pour the wet rice on the cloth and control the boiling water to dry. Stir-fry the rice in an iron pan until the surface is dry and loose. When the inside is powdery, pour it on the panel and crush the rice grains with an olive noodle stick to make a grain of rice into 5-6 grains.

(4) Stir-fry the broken rice grains in an iron pan with low fire until golden brown.

(5) Stir the fried rice and the marinated pork belly evenly, put them in a container of appropriate size that can be steamed (ceramics and enamels can be used, not aluminum, it is better if there is a steaming rack), add water, and don't pass the main ingredients.

(6) Steam in a high pressure cooker for 30-50 minutes, and stick it with chopsticks, which is slightly blocked, but it can be penetrated without effort.

Special note: Good rice is too sticky and tastes worse than brown rice. The rice flour meat seasoning sold is too fine and tastes bad. When brown rice is crushed, some of it becomes coarse powder, most of which are smaller than small grains of rice. After steaming, it is very strong and delicious than meat. Pickled seasonings have their own tastes, mainly salty and light. There are not many other things, just have them. If you don't wait to eat, you can steam it first and then steam it before eating.