Sweet roasted pork as follows:

Main ingredients: 500 grams of pork, 100 grams of bean paste filling, 200 grams of glutinous rice.

Accessories: 40 grams of sugar, moderate amount of dark soy sauce, moderate amount of lard.

Steps:

1, Pork. (layering three or more layers is good) a piece of meat to do sand, the rest I'm going to make into a plum cabbage buckle meat).

2, the pot with enough water to put some cooking wine, onion, ginger, dried chili peppers and cook for about 20 minutes to just break the raw fish out.

3, dry the surface of the pork skin water, coated with soy sauce color.

4: Allow the meat to dry a little while to coat the skin with soy sauce.

5. Add oil to the pan, just touch the skin (not too much), and place the pork skin side down in the pan. This time the oil in the pot will splash around, use the lid of the pot to resist a little better, or directly cover the lid of the pot is more secure. (It's best to put the lid on directly.)

6. Fry the meat until the skin is browned, then remove from the pan.

7, glutinous rice mention soak for four hours.

8, soaked glutinous rice with water to boil and then cook for about four or five minutes off the fire!

9, fish out and dry water to add lard, sugar, mix well and standby.

10, will be two cuts of pork (the first cut in the skin, the second knife cut section) try to cut the thickness of uniform.

11, red bean paste smeared in the sandwich blade.

12, each piece of sand sand meat in turn face down in the buckle bowl.

13: Spread the sticky rice over the slices of meat.

14, on the pot of steam, I used a pressure cooker, steam and then low heat pressure 40 minutes.

15, steamed out, in the steam bowl on a plate.

16, inverted out, sweet and soft, fat but not greasy.

17, the finished product is as follows.