When I was young, in the summer, my appetite was worse. At that time, I was pushing my bicycle to sell the spiced pork, which was the food I expected most. Now, I will make a lot of spiced rice noodles. If I want to eat the spiced pork, I will pick up the meat early. I count the time when the child is off work. When the child enters the door, a hot steamed pork is on the table and looks at the child’s food. The fragrance is also the happiest of me.
Cut the pork belly, add onion ginger, fragrant leaves, cooking wine, soy sauce, soy sauce, oyster sauce, sugar, and pickle and marinate for three hours.
Rice soaked, fried in a pot, add rice with a spice when the rice is slightly yellow, stir until the rice is yellow, turn off the heat, slightly cool, use a cooking machine to break, with a little bit of granules.
The marinated pork belly is evenly wrapped in rice noodles, the water is boiled, and the fire is steamed for one and a half hours.
Sprinkle with chopped green onion and out of the pan.
Do not hit the rice flour too fine, a little bit of granules to eat more fragrant.