700g pork belly and 250g mountain flour.

A little aniseed, two ginger and garlic.

Soy sauce, cooking wine, sugar and salt

What's the practice of Yamamoto?

Wash the pork belly and cut it into pieces, put the oil in the pot, then put the cooking wine, soy sauce, ginger and garlic aniseed and salt and sugar, stir-fry for a while, color it, the fragrance comes out, and the heated water is even with the meat.

The meat is stewed in the pot, and we are going to make yam dumplings here.

Prepare a larger container, pour 250 grams of mountain flour, add boiling water, and twist it with chopsticks while adding it. Do not add too much water (about 450 ml ~500 ml). Because it is boiling water, the mountain flour swells, and there are many white spots. It doesn't matter, but it needs to be cooked in the oven.

Prepare a spoon for eating and a bowl of cold water, dip the spoon in cold water, dig out a spoonful of freshly soaked mountain flour and put it on the braised pork in the pot, put it along the pot, or directly put it on the meat. When all the mountain flour balls are put out, add some hot water along the pot, and simmer for 10 minute, instead of low fire 10 minute, and finally hold it for a while.

Sprinkle chives on the pan.