Rice flourmaking:
1.Heat the wok and addRice..
2.Sauté the rice until it turns slightly golden, then remove.
3.Allow the rice to cool naturally before placing it in a grinder.
4.Grind just enough so that it is finely broken. Do not grind into powder; every machine has different power levels and timing. I ground for two seconds, stopped, shook the grinding cup, and then ground for another two seconds twice more, totaling six seconds.



Ingredients:Pork belly
Doubanjiang (Sichuan fermented bean paste)Chili bean sauceRuji (fermented tofu juice)Soy sauceFive-spice powderSugar
Preparation:
1.Clean the pork belly, scrape off the skin with a knife in several passes. Cut it into large pieces about 4-5 millimeters thick.
2.Finely chop the Doubanjiang (Sichuan fermented bean paste).
3.Combine the chopped Doubanjiang and Ruji, soy sauce, five-spice powder, and sugar with the meat, mix well, and marinate for 15 minutes.
4.Add the rice flour so that the flour adheres to each piece of meat.
5.SteamFill the steamer with plenty of water. Place the meat in the steamer and steam for 30-40 minutes, as I did for 30 minutes.