Ingredients: 500g pork ribs (pork belly).

Accessories: 75g glutinous rice.

Seasoning: 3 grams of star anise, 3 grams of ginger, 25 grams of soy sauce, 5 grams of cooking wine/kloc-0, 4 grams of sweet noodle sauce, 2 grams of salt, 3 grams of rock sugar and 3 grams of sesame oil.

Features of rice flour meat:

The meat is crisp and rotten, the rice flour is sticky and fragrant, the color is golden, fat but not greasy, and it is suitable for banquet meals.

The practice of rice flour meat:

1. Scrape and clean the skin of streaky pork, and cut it into pieces with a thickness of 0.6 cm and a length of 10 cm; Cut ginger into powder; Put glutinous rice and aniseed together in a wok, stir-fry them to light yellow with low fire, pick out aniseed, air them for a while, and then grind glutinous rice into broken rice residue.

2. Put the sliced meat into a clean basin, add Jiang Mo, soy sauce, cooking wine, noodle sauce, salt, a little sugar, sesame oil and rice residue, and feed well, so that the sliced meat is dipped in rice residue evenly.

3. Take a steaming bowl, straighten the meat slices, code them into the bottom of the bowl with the skin down, put the long strips in the middle, put the short ones on the edge of the bowl, put the minced meat and the remaining rice residue on the floating surface, and add the broth; Boil the upper drawer with high fire, then steam it with low fire (about 2.5 hours), take it out of the drawer and put it into a flat plate.

The key to making rice flour meat: glutinous rice is glutinous rice.

﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌▼﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌