Main ingredient: pork belly

Rice

Glutinous rice

Ingredients: aniseed

Sweet noodle sauce

Soy sauce

Sugar

Cooking wine

The first step is to pulp the rice:

The rice should be of high quality and shiny of rice. The ratio to glutinous rice is 3:1. Soak the rice in clean water for 2 hours so that the rice grains can fully absorb the water. Choose a container with good air permeability (basket, cage, etc.), put two wet drawer cloths soaked in water on it, spread the soaked rice evenly on the drawer cloth, put it in a ventilated place to dry for 24 hours, and wait for half The transparent rice turns white, and when it is crushed lightly with your fingers, the rice is ready.

The second step is to marinate the pork:

Cut the pork belly into half-centimeter thick slices, add cooking wine, soy sauce, sweet noodle sauce, and sugar, and marinate for 24 hours.

The third step is to make rice noodles:

Put the slurried rice into an oil-free wok, add 3 to 6 aniseed, heat and stir-fry until rice is cooked. Golden, exuding the aroma of fried rice, and the aniseed ingredients also emit the aroma; spread the fried rice and aniseed ingredients flat on the chopping board, use a rolling pin to evenly combine the fried rice and aniseed ingredients Crush into rice flour and set aside.

The fourth step is to make semi-finished products:

Take a small bowl and smear it with cooking oil, sprinkle a layer of rice flour evenly in the bowl, and then dip the meat slices in the rice flour, with the skin facing down. Put it into a bowl; sprinkle a layer of rice flour on the top layer. Add water, cooking wine, and sugar to the marinade sauce, and pour it into the bowl where the meat is placed. The sauce should cover the meat.

The fifth step is shaping:

Put the semi-finished product into the steamer, steam it for 30 minutes, then take it out and keep it cold. Since we prepare a lot of New Year dishes, the cooled rice noodles and meat are usually wrapped in plastic wrap together with the bowl and stored in the refrigerator.

The last step before serving is to add the prepared rice noodle meat to the sauce prepared with cold water, cooking wine and soy sauce, steam it in a steamer for 20 minutes, and then drain it.