Ingredients: 500g pork, 150g rice, 150g star anise, 2 dry red peppers, 4 cooking wine, 1 teaspoon (5ml), Wangzhi and rose rot milk, 2 tablespoons (30ml), Liubiju sweet sauce, 1 tablespoon (15ml), laoshao, 1 teaspoon (5ml), monosodium glutamate, 1 / 4 teaspoon (1g), sugar, 1 teaspoon (5g), Pixian hot sauce, 1 teaspoon (5g)
Practice:
1) Wash the non stick pot and heat it until there is no water in the pot. Set to medium low heat, pour rice (do not wash and keep dry) into the pot.
2) Stir fry until the rice turns yellowish. Add in the star anise and dried red pepper and continue to stir fry. 2 minutes later, pour out the rice, remove the pepper and star anise.
3) Cool the fried rice naturally, then smash it with a blender for about 5 seconds, and the rice will be smashed into fine grains. Time should not be too long, do not beat rice into too delicate rice flour.
4) Cut the streaky pork into 5mm thick slices, put in the fried star anise, mix in cooking wine, fermented bean curd juice, sweet sauce, soy sauce, monosodium glutamate, white sugar and chopped Pixian spicy sauce, mix well and marinate for 10 minutes.
5) Add the beaten rice flour to the streaky pork, and grasp it evenly with your hands.
6) A layer of lotus leaf is laid on the bottom of the small steamer (if not, it can not be put). There is no small steamer, you can choose a flat plate, and put the pieces of pork into the plate.
7) pour some water into the steamer and turn it into medium heat after boiling. Put it in a steamer, cover it and steam it for 80 minutes.