raw materials for steamed pork with rice flour: 25g pork with skin, 1g rice, 1 tbsp Shaoxing wine, 1 tbsp soy sauce, appropriate amounts of salt, monosodium glutamate, sugar and sweet noodle sauce, appropriate amounts of chopped green onion and shredded ginger, half a teaspoon of spiced powder and a little sesame oil. Method: 1. Wash the pork and cut it into pieces less than 1 cm thick, put it in a basin, and mix well with salt, Shaoxing wine, soy sauce, sugar, sweet noodle sauce, chopped green onion, shredded ginger, spiced powder and sesame oil for later use. 2. Wash the rice, drain the water, stir-fry it in a wok with low fire until it is slightly yellow, take it out and let it cool, and roll it into coarse grain rice flour. 3. Pour the rice noodles into the pork bowl, add a little water to make the rice noodles moist, so that each piece of meat can be wrapped with thick rice noodles, with the skin facing down, put them in a bowl one by one, steam them in a steamer, and take them out and buckle them in the plate. Attachment: pork should be fresh and must be cleaned up; When mixing pork, you can add a little fermented bean curd and fermented bean curd. Bowls for steaming pork should be able to fit all the pork slices, which will look good after serving.