Ingredients: 500g pork belly, long-grain fragrant rice 1 00g, glutinous rice 1 00g, angelica dahurica1slice, two star anises, a little ginger, a little shallot, eggs1piece, bean paste, oyster sauce, soy sauce.

Operating steps:

1. First, put 500g of prepared pork belly into clean water, add a proper amount of refined salt, and wash the blood out. After washing, we will take it out and drain it for later use.

2. Then divide it into long sections of about eight centimeters and pat it with a knife, so that the fibers in the meat can be photographed and the pork will be more delicious. Then cut into thick slices about two centimeters.

3. Cut the onion into sections, slice the ginger into pork slices, add a spoonful of bean paste, half a spoonful of oyster sauce to freshen up, 1 0g of cooking wine to remove the fishy smell, half a spoonful of soy sauce,1g of white pepper, then stir well and set aside to marinate half a Jason Chung for later use.

4. Put the prepared long-grain fragrant rice and glutinous rice into a bowl, and then add two pieces of cinnamon. Heat the wok, add the prepared fragrant rice and glutinous rice, and stir-fry over low heat to give a fragrance. Then fry until the color changes, we take it out, mash it while it is hot, and put it aside for later use.

At this time, our pork belly has been marinated. Add an egg, stir well, then pour the broken rice in, stir well, wrap it up, and then we can set the plate and start steaming.

6. Add enough water to the steamer and boil it. We will put the steamed meat and raw flour on a plate and put them in. Bring the fire to a boil, then steam it to 1.5 hours on low heat, and it will be fine! After cooking, we can sprinkle a little chopped green onion on it and eat it!