500g of pork fat, 75g of sand washing, 25g of roses, 50g of glutinous rice100g, 50g of brown sugar, 50g of lard and 25g of white sugar.

Detailed steps of practicing sand meat

Scrape and clean the pork, cook it in a pot until it is just cooked, take it out and let it cool, cut it into pieces (16 pieces) about 8 cm long, 4.5 cm wide and 0.7 cm thick with a knife, and then cut the meat into the middle piece to make two pieces of skin. Stir-fry brown sugar in a pot, add sand washing and lard, stir well, add roses and mash well. Then put the stuffing in the sandwich of the meat slices, press them into a flat shape, and put them in a steaming bowl one by one to form a circle. Soak the washed glutinous rice in clean water for half an hour, wrap it in clean cloth, steam it in a cage for 20 minutes, take it out and soak it in clean water once, then steam it in a cage until it is soft, take it out and add brown sugar and lard, mix well, put it in a steaming bowl with sliced meat, steam it in a cage for about 2 hours, take it out and buckle it in a plate, and sprinkle with white sugar.