The rice noodle meat with salt and fat in the sweet but not greasy is the predecessor of the rice noodle meat which is very popular now. It was praised by Emperor Chongzhen at that time, which made it carry forward and spread in the imperial cuisine. The pork of this dish is soft and fragrant at the entrance. The powder is fragrant and the oil is not greasy. Moreover, the taro (potato) is very fragrant and the taste is good.
The method of applying rice to meat:
1. Cut pork into 2-inch-long, half centimeter thick slices. Stir fry the rice and grind it to powder (now more rice is ground to powder), add some Huaishan powder or Wuxiang powder, and mix with salt and water.
2. After the pork is pasted with flour one by one and dried a little, use taro or potato block as the base, arrange the pork layer by layer in a large bowl, and then put it into the pot for steaming. After the water is boiled, turn it into a small fire, and steam it for two hours, and then it will be eaten.