Chinese cabbage leaves, old soy sauce,pork belly, Chinese preserved mustard greens,rice balls,the ingredients: with skinfive-spice pork belly, Chinese preserved mustard greens,rice,cabbage leaves, light soy sauce,salt, green onion,ginger,sugar, white wine,white vinegar,,lemon juice,toothpicks, brush, bamboo matMandarin meat and Chinese cabbage rice ball recipe:1, five-spice pork belly with white wine and lemon in boiling water for 30 minutes.

2, prick the skin surface of the meat with a toothpick; it needs to be colored with (old soy sauce).

3, heat a small amount of oil in a pan, place the pork belly skin side down, fry over low heat until golden brown and cut into pieces.

4, heat another pan, add rock sugar and stir-fry preserved mustard greens that have been soaked.

5, arrange meat slices skin side down to form a turtle shape, layer with preserved mustard greens and seasoning sauce, then steam (30 minutes).

6, mix the steamed rice with (lemon juice), (preserved mustard greens), and (seasoning juice).

7, use a small bamboo mat to roll up the meat and place it in the rice, wrapping it with cabbage leaves.Steam.(30 minutes).

6, steamedmilletshould be mixed with (lemon juice)), fermented Chinese mustard, and (soy sauce) well.7, the roast pork should be wrapped in the cooked millet using a (small bamboo mat), and then covered with cabbage leaves.

7, the braised pork should be wrapped in a small bamboo leaf and then placed in the rice.