Ingredients

Pork belly500 grams,Ricea small bowl,Sweet potatoone piece, green onion,gingera little bit,Perilla seedsa few grains, perilla seed powder a little, salt, sugar 1 teaspoon,MSG，black pepper powder, a little five-spice powder,Doubanjiangsauce1 teaspoon,

Steps

1. Soak the bought pork belly in cold water for about an hour to remove blood stains and impurities.Bloodrinse it with clean water after soaking.

2. Put some water in a pot, enough to cover the meat partially, add ginger slices, green onion pieces, and a few perilla seed grains. Cook until the pork turns white; then remove from heat and let it cool down till not hot.

3. While cooling the meat, fry rice until golden brown, then take out, cool down, and crush it.

4. Slice the pork into pieces and place them in a large bowl. Add minced ginger, minced green onion, perilla seed powder, salt, MSG, five-spice powder, black pepper powder, Doubanjiang sauce, old soy sauce, sugar, stir well, let sit for 30 minutes to absorb flavors; mix occasionally.

5. Use another bowl, arrange the marinated pork slices, layer by layer, with skin side down.

6. Peel and cut the sweet potato into cubes, coat them evenly in remaining rice powder from step 3, then place on top of the pork slices.7.Steam

the bowl in a pot of boiling water.Steammound of rice steamed meatwill be ready when it is fragrant and well-cooked.8. Place a bigger plate over the bowl, flip it upside down to release the steamed meat onto the plate; garnish with chopped green onion or coriander for serving.MaterialsPork belly, cooking wine, old soy sauce,

soy saucea little pepper powder, rice for steaming meat,broth

potato

, green onion1. Cut the pork belly into thin slices and mix with cooking wine, old soy sauce, soy sauce, a little pepper powder; marinate for 4 hours.2. Mix the marinated meat slices with steamed meat rice, add some broth and stir well.3. Peel and wash the potato, cut it into thick slices.，4. Place the paper on the bottom of a steamer, lay out the potato first, then arrange the meat slices as in step 2.5. Steam until cooked, garnish with chopped green onion before serving.

Materials

Pork belly 500 grams

Rice 150 grams

Star anise

2 pieces

Dried red chili

4 pieces

Cooking wine 1 teaspoon (5ml)Pickled fermented black beans juice 2 tablespoons (30ml) Bean sauce 1 tablespoon (15ml)Old soy sauce 1 teaspoon (5ml) MSG 1/4 teaspoon (1 gram)Sugar1 teaspoon (5 grams)Sichuan chili bean paste 1 teaspoon (5 grams)Lotus leafSteps1. Clean and dry the wok, heat it until no moisture remains.Charcoal fire Turn to medium-low heat, add un-washed rice into the pan.2. Fry the rice until it turns light brown, then add star anise and dried red chili and continue frying for 2 minutes; remove spices and set aside after cooling.2 minutes later

Grind the fried rice with a mixer to fine granules in about 5 seconds.

Do not grind too long or to extremely fine powder.3. Cut pork belly into 5 mm thick slices, marinate with star anise, cooking wine, pickled fermented black beans juice, bean sauce, old soy sauce, MSG, sugar and chopped Sichuan chili bean paste for 10 minutes.4. Add the ground rice to the marinated pork, mix well by hand.5. If using a small steamer basket, line it with lotus leaf; if not, use a flat dish and arrange the pork slices neatly.

6. Steam in a large pot of boiling water for 80 minutes over medium heat.7. Garnish with chopped green onion before serving.

3) Allow the fried rice to cool naturally, then use a blender to crush it, about 5 seconds is enough. The rice should be crushed into fine particles.Do not overprocess the rice, avoiding turning it into too finely ground flour.

4) Cut the pork belly into thick slices, about 5 millimeters thick, and add them with fried star anise. Season with cooking wine, fermented bean curd juice, soy sauce, monosodium glutamate, sugar, and chopped Doubanjiang. Mix well and marinate for 10 minutes.

5) Add the crushed rice to the pork mixture and mix by hand until evenly distributed.

6) Place a layer of lotus leaf at the bottom of a small steamer (optional).If you don't have a small steamer, use a flat plate and arrange the pork belly slices one by one on it.

7) Fill the steaming pot with plenty of water. Bring to a boil over high heat, then reduce to medium heat, place the steamer inside, cover, and steam for 80 minutes.