Dry residue meat is a fat word, that is, steamed rice noodles, and some are also called "big meat". Vance Dried Meat in Hefei Chen Gong Street has always enjoyed a high reputation. Select the best pork belly, marinate it with salt and soy sauce, then wrap it with homemade rice flour, and dry it in the sun for two days to make crisp, refreshing, fat and not greasy dry residue meat.

Ingredients: 500 grams of pork belly; Appropriate amount of slag powder; 2 onions; 2 tablespoons of soy sauce; 2 tablespoons of soy sauce; Hu Yumei bean paste 1 spoon; Ginger1; Appropriate amount of cooking wine; A little salt.

1. Slice pork belly, add appropriate amount of soy sauce, soy sauce, cooking wine, ginger slices, onion slices, bean paste and salt, grab them evenly by hand, and put them in the refrigerator for the night. Don't put too much salt, because soy sauce and bean paste are salty.

2. Pour the slag powder into a dry dish and dip both sides of the marinated meat in rice flour.

3, both sides are evenly dipped, and there are two colors: the light color in the above picture is the slag powder I made myself, and the dark color in this picture is the slag powder I bought. I made it together and compared which slag powder was delicious.

4, all dipped in rice noodles, put it in a sieve for a day. Remember to turn over in the middle.

5. Evening sunshine? The next morning's meat residue was obviously different from that in the morning.

6. Take half of each and steam in a pressure cooker for 30 minutes. Put the rest in fresh-keeping bags and freeze in the refrigerator. It can be thawed when eaten and steamed at room temperature.