Ingredients: 350g pork belly with skin, 50g glutinous rice, 50g japonica rice, and fresh tung tree leaves 16. Seasoning: peanut oil15g, paste wine 20g (Hunan Hengyang specialty, glutinous rice brewing, alcohol degree: 8), salt 5g, monosodium glutamate 3g, broth 20g, soy sauce 5g, white pepper 2g and star anise 2g.

method of work

1, blanch the pork belly with skin to excess hair, scrape and clean it, cut into pieces with a length of 6 cm, a width of 3.5 cm and a thickness of 0.7 cm, put them in a bowl, add the paste wine, soy sauce, salt and monosodium glutamate, mix well, and seal and pickle with plastic wrap 1 hour for later use.

2. Stir-fry glutinous rice, japonica rice, star anise and white pepper in a pan with low fire until light yellow, then grind them into rice flour, then add peanut oil and broth and mix well.

3. Mix the pickled pork belly with rice flour, divide it into 16 small balls, wrap them tightly on tung leaves, put them in a small bamboo cage with tung leaves, steam them over high heat 1 hour, take them out, and brush them with bright oil. Peel tung leaves when eating.