Ingredients:PorkFive-spice pork belly400g,Rice100 grams,Soy sauce2 tablespoons (30 milliliters),Perilla seeds1/2 teaspoon (3 grams),Black pepper powder1/2 teaspoon (3 grams), green onion 1 stalk,Ginger1 piece, cooking wine 2 teaspoons (10 milliliters),CorianderA little bit, oil 60 grams.

Steps:

1. Heat a dry wok over medium heat and add the rice, stirring continuously with a spatula until it turns golden yellow and fragrant. Remove from heat and spread out to cool, then grind into coarse powder in a food processor.2. Chop the green onion finely, crush the ginger in a little water to make ginger water, and wash and chop the coriander.3. Slice the five-spice pork belly thinly, marinate with oil, soy sauce, ginger water, black pepper powder, and rice flour, then place it in a bowl.

4.Steam

Fill a steamer with water and bring to a boil over high heat. Place the marinated meat in a steamer basket and steam for 60 minutes until fully cooked. Remove from the steamer and invert onto a plate, garnish with coriander.Fangmimixture, place in a bowl.

4.|SteamIn a pot, add water and bring to a boil. Place the bowl with prepared steamed rice meat into the steamer basket, cover, and steam on high heat for 60 minutes until fully cooked. Remove and invert onto a plate, garnish with coriander.