Ingredients: 5g of pork belly, 1g of bean paste stuffing and 2g of glutinous rice.

auxiliary materials: 4g of white sugar, appropriate amount of soy sauce and appropriate amount of lard.

1. Pork belly.

2. Add enough water to the pot, add some cooking wine, onion, ginger slices and dried peppers, and cook for about 2 minutes until they are just cut off.

3. Dry the surface moisture of pigskin and paint it with soy sauce.

4. Let the meat coated with soy sauce dry for a while and dry the skin.

5. Add oil to the pot until the oil touches the skin (not too much). Put the skin down and put it in the pot. At this time, the oil in the pot will splash around, so it is better to use the lid to resist it, or it is safer to cover the lid directly. (It is best to cover the pot directly).

6. fry the skin until it is brown, and then take it out.

7. Lift the glutinous rice and soak it for four hours.

8. Boil the soaked glutinous rice with water, and then cook for about four or five minutes. Turn off the heat.

9. Take out the dried water, add lard and white sugar and mix well for later use.

1. Slice the pork belly with two knives (the first knife is cut on the skin and the second knife is cut into sections) as evenly as possible.

11, red bean paste in the clamping blade.

12. Each piece of meat with sand is stacked in the buckle bowl downwards in turn.

13. spread the mixed glutinous rice on the sliced meat with sand.

14. Steam in the pan. I use a pressure cooker. After the steam engine is started, reduce the heat for 4 minutes.

15. Take it out after steaming, and buckle a plate on the steaming bowl.

16, upside down, sweet and soft, fat but not greasy.

17. finished product drawing.