. This is called "longan meat" in our Sichuan area

There is also another one called Sha Sharou

In fact, it is very difficult to make this. It usually requires a chef-level person to make it. It's delicious when it's done right, and it's oily but not greasy

Generally, glutinous rice is steamed under the meat.

1. Remove the hair from the pork, wash it, cook it in a soup pot until it is seven-cook, take it out, smear honey water on the skin of the meat while it is hot, and let it cool;

2. Wok Turn on the heat, add rapeseed oil, until 50% hot, fry the pork until it turns chestnut color, remove and drain the oil;

3. Deep fry the walnut kernels in the pot, remove and drain the oil;

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4. Beat the drained walnut kernels into powder and mix with the bean paste;

5. Wash the glutinous rice, add water to the pot and cook it into glutinous rice;

6. Cut the candied fruit into small dices and mix with the glutinous rice;

7. Cut the pork belly into pieces with a knife blade, add bean paste in the middle, put them neatly into a bowl, top with glutinous rice, and steam in a basket ;

8. Take it out and put it into a plate, pour the boiled honey and sugar over it and serve