Steamed meat is fat pork ribs. Wash the ribs, scrape them off, slice them into thin slices, add sesame oil, salt, scallions and seasonings, wash the vermicelli, stew them in hot water, add sesame oil and seasonings, then mix them with both hands and add corn flour. Of course, white flour will do. Pork ribs, like meat, are stirred evenly, steamed with dough in a dry pot for 30 to 40 minutes, and then eaten. It tastes delicious. What does it taste like? Fat mixed with vermicelli and steamed bread skin are not so greasy to eat; Lean meat is more fragrant because it is steamed.

Other types are as follows, mainly due to different raw materials and different names:

1. Small crispy meat is made of flour and pure lean meat. Lean meat soaked in seasoning, dipped in flour and steamed in a cage. It tastes salty and fragrant, and the meat is crisp and tender.

2. Pork slices are made of pure fat. At the bottom of a special small porcelain bowl, add spices such as pepper and pepper (because the flavor of a family is different, the types and quantities of things are different), put chopped pork belly on it, and then steam it in a cage, so that it tastes fat but not greasy.

3. Cage meat, the raw materials are flour and pork, and the meat is fat and thin. The production method is also different. First cut the meat, submerge it with various seasonings, fry the rice, soak the submerged meat in the shredded rice and steam it in a cage.

4. Steamed pork, the production method is similar to crispy meat, but the raw materials are the same as cage meat, and the meat is fat and thin.