A method for prepare steamed pork pow:

Ingredients: 500g pork belly, 250g rice flour.

Seasoning: 4 slices of ginger, 15 ml braised juice, yellow wine and scallion.

Practice: cut the meat into 0.5 cm thick squares. When cutting meat, you'd better cut it horizontally, not along. Then take soy sauce and a small amount of yellow wine, ginger and onion for a while, and then roll the meat slices in rice noodles.

Find a container with holes (bamboo screen is best, plastic screen is also acceptable), put a clean white paper inside, and then put the rolled rice noodles flat inside, not overlapping. Finally, put it in the sun for a day, paying attention to turning it over in the middle. When the meat is dry, it can be steamed and eaten.

If there is a lot of meat, it can be stored in the freezer and steamed when you want to eat, which is very convenient.

Caution: Don't dry the meat too much, otherwise it won't bite easily. In addition, if it is not completely dried in one day, it can be put in the refrigerator and dried the next day. There is no need to put other seasonings when steaming, but be careful not to put water, otherwise it will not dry.