2. Wash the rice first, and then take it out to control the moisture. Brush a wok, dry the water, turn on medium heat, and stir-fry the rice with the dry water in the wok. When frying, keep turning it over, don't burn it, fry it until it is golden brown, and take it out. Put the rice on the chopping board while it is hot and crush it for later use.
3. Soak the pepper seeds in boiling water for later use.
4. After peeling green onions, be sure to wash and cut into sections, and peel ginger and wash and cut into sections. Stand by and watch.
5. After washing the pork belly, cut it into even slices with a knife. The next step is to season and marinate the meat slices.
6. Find a pot, put the chopped pork belly into the pot, and add the right amount of vegetable oil, salt and soy sauce. Sweet noodle sauce, sesame oil, chicken essence, cooking wine, sugar, onion and ginger slices. Then pour in the soaked pepper water, stir well and marinate for about 3 hours.
7. After the meat is marinated, add the crushed rice flour. Stir well, and see that the rice noodles stick to the meat slices evenly.
8. Find a good steaming bowl, wash the bowl, put the mixed meat and skin face down in the steaming bowl, sprinkle some boiling water to avoid being too dry. Put the white into a full bowl.
9. Steam in the pressure cooker for 50 minutes, and steam in the ground pot for about 2 hours. After steaming, find a plate, put the meat in the bowl on the plate, and the fragrant but not greasy rice flour meat is ready.