Sand meat is a common practice.

Required ingredients

Pork belly, cooking wine, onion segments, ginger slices, green peppers, dried peppers, rock sugar, peanuts, sesame seeds, brown sugar, white sugar, flour and glutinous rice.

manufacturing method

First, prepare a piece of fat and thin pork belly with skin, heat the pot, burn the pork belly skin to brown with the skin facing down, and then scrape off the burnt part of the pig skin with a knife, so that on the one hand, it can burn the residual hair of the pig skin, on the other hand, it can destroy sweat glands and achieve the effect of removing fishy smell.

After scraping the skin clean, put it in a pot with cold water, add cooking wine, onion, ginger, green pepper and dried pepper, and cook for about half an hour. If you can poke it through with chopsticks, it means it's cooked, and then take it out for later use.

Second, put an appropriate amount of cooking oil in the pot. After the oil temperature rises to 30% to 40%, add rock sugar and boil it into caramel color.

Then let it cool, and spread the sugar evenly on the surface of the pork belly by hand.

Cut the pork belly into a "clamping edge" of about 2 mm (cutting to pigskin is a clamping edge) for use.

3. Chop black sesame seeds and peanuts with a knife (not too much, or the taste will be greasy).

Prepare100g of flour, heat the pan, pour the flour into the pan and stir-fry until it is light yellow, then add 30g of vegetable oil and 30g of sugar.

Stir-fry evenly, then add the prepared sesame seeds and peanuts, add a small piece of lard and stir-fry. Stir-fry all the fillings evenly and put them in the pot for later use.

Prepare glutinous rice of about 150g, add water to the pot to boil, and put the glutinous rice into the pot to cook for 5 to 7 minutes, while stirring constantly to prevent rice sticking.

After cooking, put it in a bowl, add a spoonful of white sugar, a proper amount of brown sugar water for coloring, add a little red dates and medlar, and stir well for later use.

Fourth, put the fried stuffing in the middle of the sliced meat with a knife, put the sliced meat with a knife neatly into a bowl, and pour a few spoonfuls of brown sugar water.

Spread the cooked glutinous rice on the meat until the glutinous rice is flush with the bowl.

Finally, steam in a steamer for about 2 hours. After steaming, put the steaming bowl upside down on the plate and sprinkle with appropriate amount of sugar to serve.

A sweet and waxy home-cooked meat with bright color is ready!

Matters needing attention

Don't choose too fat pork belly, it tastes greasy;

Students who can't cook sugar can use brown sugar water instead;

Don't cut the clamping blade too thick; 2 to 3 mm is best;

Stir-fry the stuffing with low heat, otherwise it will easily fry the flour.