Old Beijing stylerice flourmutton ingredients: pork belly500 grams,rice150 grams,sticky rice150 grams, sugar 150 grams, sweet bean sauce 5 spoons,soy sauce3 spoons, Sichuan pepper 2 spoons, soy saucefor marinating: pork belly washed and cut into 2 mm thick slices, add 5 spoons of sweet bean sauce, 3 spoons of soy sauce, a block of fermented black beans, a little bit of fermented black bean soup, 3 spoons of sesame oil, 2 spoons of Sichuan pepper powder, 150 grams of sugar and rice flour, mix well and marinate for 2 hours.tofu1 block, tofu brine, 3 spoons of sesame oil

Old Beijing style meat with rice flour: mix the rice and sticky rice in a ratio of 1:1, place them in an air fryer at 200 degrees for 30 minutes.

(This is a lazy method) if you don't have an air fryer, then stir-fry them until they turn golden yellow on a pan. Then use a rolling pin to crush the rice and sticky rice into small pieces.thenuse a rolling pin to crush the rice and sticky rice into small pieces.

2. After 2 hours of marinating, arrange the raw meat and rice flour mixture layer by layer in a bowl with the skin side down, place it in a steamer pot with ample water, and steam for 1.5 hours.Tofu soupA little bit, 3 tablespoons of sesame oil, 2 tablespoons of five-spice powder, 150 grams of sugar, and rice flour mixed together, marinated for 2 hours.

After 2 hours, layer the uncooked meat skin-side down in a bowl, then place it.SteamPlace in a steamer with an adequate amount of water, steam for 1.5 hours.