Add 200 grams of rice flour and stir well. The weight of the meat is 2 Jin, so that each piece of pork belly is evenly soaked with rice flour. Then marinate for 30 minutes. After 30 minutes, put the marinated pork belly in a bowl with the skin facing down, because this is buckled out. If you use a steamer, you can put the skin long, and the bowl you put can also be steamed with taro, sweet potato and other raw materials, so that the food is more delicious.

When the cauldron is on fire, add a lot of water, heat it with strong fire, put it into a steamer after the water boils, and steam the meat in the cage for about 90 minutes. After 90 minutes of thickness, the steamed meat has been steamed. At this time, it can be released from the cage. Whether the steamed meat is delicious or not, the biggest key is the steaming time. As the old saying goes, a cooked meat is delicious, and the meat is naturally fragrant when it is rotten.