Whole grainsrice floursteamedMeat ingredients:five-spiced pork belly1 piece,millet100 grams,glutinous rice100 grams,oats50 grams, drylotus leaf1 sheet,gingerappropriate amount, drychili peppers2 pieces, Sichuan pepperbean paste sauce2 spoons, cooking wine 1 spoon, dark soy sauce 1 spoon,soy sauce1 spoon, a little salt, 1 teaspoon of Sichuan pepper powder,chili oil1 spoon,a little monosodium glutamate (MSG)whole grainsrice flour

steamed meatmethod:1: Prepare the whole grains, wash them clean, drain the water, soak the dry lotus leaf.2: First, heat a dry wok over low heat and stir-fry the glutinous rice until lightly roasted. Then add millet and stir-fry. Next, add oat flakes and stir-fry for a bit more. Pour in some water to soak them for half an hour, then drain and set aside.

3: Clean the five-spiced pork belly and cut it into thin slices. Place them in a bowl and pour in enough ginger, 2 chili peppers (Sichuan), 2 spoons of Sichuan bean paste sauce, 1 spoon of cooking wine, 1 spoon of dark soy sauce, a little salt, 1 teaspoon of Sichuan pepper powder, 1 spoon of chili oil, and a little monosodium glutamate. Marinate in the refrigerator overnight for best results.

4: Take one piece of five-spiced pork belly and coat it with a thin layer of whole grains.

5: Lay out a dry lotus leaf on the steamer rack and place the coated pieces of pork belly, then steam over high heat until the water boils. Switch to low heat and steam for 30 minutes before serving.

Take a piece of five-spice meat and coat it thinly with the coarsely ground grain.

Place dry lotus leaves on a steaming tray, arrange the coated five-spice meat on top, and put it in the steamer.Boil the water first, then switch to low heat and steam for 30 minutes.Boil water, then steam for 30 minutes on low heat.