1. Steamed pork with flour. Choose a catty of pork on the hard rib, fat and thin, and cut it into pieces two fingers wide, two and a half inches long and half a finger thick; Millet or glutinous rice San Qian, washed and dried, mixed with pepper and fried into persimmon yellow, fragrant, rolled out; Sugar six dollars, San Qian flour paste, a little onion and shredded ginger, mixed with soy sauce. Put ribs under it, a bowl of ten pieces, and steam them until they are rotten. When you sit on the table, the red light is bright, the sample is like crystal, the aroma is tangy, and the appetite is attractive.

2. Steamed pork with flour. One catty of pork belly, four cups of rice, one cup of glutinous rice, four tablespoons of onion, ginger, garlic, cooking wine, six tablespoons of sugar, soy sauce, salt and pepper. Mix rice and glutinous rice, soak for 24 hours, spread it out and dry it to 8%, roll it into broken rice with a rolling pin, put it in a wok and heat it over medium heat, stir-fry until the water is completely dispersed, and the broken rice turns brown slightly, and put it out for later use. While soaking rice, you can marinate meat; Pork belly is cut into thin slices 5 cm long, 2 cm wide and 2 mm thick, and put into a container with a lid. Add chopped green onion, ginger slices, garlic, soy sauce, cooking wine, sugar and pepper. Grab the back cover and marinate in the refrigerator for 24 hours. Take a large plate and put rice flour and pork belly in the plate at intervals, about five or six layers each. Add a little water to the cured meat juice and pour it carefully on the rice noodles and meat. Steam the rice flour meat in a cage for four to six hours. The longer it takes, the better, and the rest can be steamed repeatedly.

3. Steamed pork with flour. Slice the pork belly with skin, neither too thick nor too thin, about 1 cm is enough. Then add ginger, soy sauce and wine to marinate for at least 1 hour. Glutinous rice flour, sticky rice flour and spiced powder are mixed according to the ratio of 1: 1 to , 5, and then a little starch, potatoes or mung beans or sweet potato starch can be poured. Stir-fry in a pan over low heat. Roll the marinated meat in the pot and stick it with rice flour. Mix a tablespoon of Chili sauce in the steamed pork; After mixing well, cut some potatoes at the bottom and put the meat in a steamer. When cooking rice, just steam it together in a rice cooker. Because there is starch in it, it looks a little shiny, and the meat tastes tender and more delicious.