1. Ingredients: 300g pork belly, 200g corn flour, appropriate amount of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of green onion and appropriate amount of ginger.

2. Select fresh pork belly, cut into thin slices, add chopped green onion, minced ginger, dark soy sauce and salt.

3. Use chopsticks to stir thoroughly and marinate for 10 minutes to allow the meat to absorb the flavor better.

4. Add a small bowl of cornmeal and mix thoroughly.

5. Make the cornmeal evenly adhere to the meat slices. The amount of cornmeal should be moderate. If it is too much, it will be too dry and not oily, and the taste will be bad. If it is too little, the flavor of the cornmeal will be insufficient and it will appear greasy.

6. Put firewood in a large pot and cook the rice. When the rice is boiling, you can put the marinated tamales on the rice and cover the pot tightly to prevent air leakage.

7. After simmering for about 40 minutes, open the lid and you will be greeted by a fragrant aroma. The aroma of cornmeal on the outside is mixed with the aroma of meat. It does not appear greasy and is well combined.

8. Take it out of the pot and put it on a plate. See if it satisfies your craving. Take a piece. It’s soft and glutinous. Then take another piece. You can’t stop.