Ingredients 20g glutinous rice pork tripe 100g

Accessories: Zanthoxylum bungeanum seeds, sesame seeds, dried peppers, aniseed, fragrant leaves, pumpkin, 1 salt, soy sauce, onion, ginger slices, cooking wine, zongzi leaves, and Korean-style wonderful sauce.

step

1. Homemade rice noodles. The process is as follows:

1. Material: glutinous rice, pepper, sesame, dried pepper, aniseed and fragrant leaves. I am also free with the materials, but there are two basic things, namely glutinous rice and pepper.

2. Stir-fry the glutinous rice with a small torch until it is slightly yellow, and then add other materials to stir fry.

3. break it with a cooking machine. Don't beat it too fine, because it tastes bad, just beat small particles. Then add a proper amount of salt into the rice flour and stir well.

4. Two pieces of pork belly. A pumpkin. This kind of pumpkin is produced in our local area, which is slightly less sweet, but the noodles are special.

5. Cut the pork belly into thick slices.

6. Peel the pumpkin and cut it into thick slices with a peeler. The bottom of the steamer is padded with zongzi leaves, because we don't have lotus leaves in Heilongjiang. Pumpkin slices are spread on the leaves of zongzi.

7. Mix the meat with salt, soy sauce, onion, ginger slices and cooking wine and marinate for half an hour. I also put some Korean wonderful sauce, because my son especially likes this sauce recently.

8. Pour the rice noodles into the meat and grab them evenly with your hands. Put the meat slices mixed with rice flour on the paved pumpkin slices.

9. Steam in the pot for an hour (I steamed in a pressure cooker for half an hour), and then the delicious steamed meat is out of the pot.