2
Here's the manual work. Take out the fried rice and roll it into broken rice noodles with a rolling pin. For good oil absorption, don't roll it too broken.
3
Take a proper amount of aniseed pepper and enlarge it in a bowl, soak it in boiling water and let it cool for later use.
4
Cut the pork belly into thin and even pieces, about 6 mm thick and 6 cm wide.
5
Pour the rolled rice noodles on the sliced meat.
6
Pour ginger slices with scallion, a bag of sweet noodle sauce, a little cooking wine, white sugar and chilled water of Chinese prickly ash into the prepared rice flour and meat slices, stir them evenly, and put them in the refrigerator for 24 hours.
7
After curing for 24 hours, put the meat slices into a small bowl, and the meat should be flush with the bowl mouth, so as not to be higher. In order to buckle the meat when serving, put the small bowl filled with meat into a large steamer and steam it for 1.5 hours on high fire, which must be enough time to be fat but not greasy. (I just found out that I didn't take the steps of counting bowls, so I had to take photos directly out of the pot.)
8
I'm not used to fat meat, except for this dish. People who don't like fat meat can try it. It's really fat but not greasy.