60 grams of sticky rice noodles?

Corn starch 15g?

Raw flour 12g?

About 165 grams of water?

Oil 12g?

Dried pork right amount?

Ginger juice or shredded ginger?

Proper amount of salt?

Appropriate amount of pepper?

How much cooking wine is this?

(leek is better) right amount?

Step 1 Wash the surface of dried pig with running water, and soak the pig liver with a small amount of white vinegar to accelerate the elimination of toxins. Take it out after about 30 minutes and rinse it repeatedly with clear water. Slice the dried pig for about 5 mm, and rinse it repeatedly with flowing clean water until no blood oozes out, so as to remove the toxins remaining in the pig liver.

Step two?

Marinate pork liver slices with ginger juice or shredded ginger, cooking wine, salt, pepper and corn flour for later use.

Step three?

Mix sticky rice flour, corn starch, raw flour, water, oil and water into slurry.

Step four?

Pour a thin layer of slurry into 12 oil-swept flat plates, shake the flat plates to make the slurry evenly distributed, and add the dried pork.

Step 5: steam in the furnace for 3 minutes. (If leek is put, steam it for 1 min and then steam it for 2 minutes. )

Step six?

Scrape it out of the stove with a scraper.

Step seven?

Roll it into a roll with a spoon.

Step eight?

Put it in a plate, add appropriate amount of steamed fish soy sauce and chopped green onion and serve.