How to make steamed meat soft and rotten

1. Mix rice and glutinous rice (about 2: 1) evenly, add 10 pepper, stir-fry in a pot with low fire until it turns yellow, cool it and beat it into coarse rice flour with a cooking machine.

2. Stir-fry Zanthoxylum bungeanum until it is slightly burnt and fragrant, cool it and mash it into powder, or mash it into powder with a cooking machine.

3. Wash and drain the pork belly and cut it into large pieces.

4. Add sufu, fermented grains and sugar. Sufu should be crushed.

5. Continue to add bean paste, spiced powder, pepper powder and a little soy sauce.

6. Add steamed meat powder and peas, stir thoroughly, and adjust the dry humidity with onion and ginger juice.

7. Take a deep dish, spread peas on the bottom of the bowl, neatly code the meat slices on it, cover it with tin foil, put it on a cold water pot, boil it and steam it on low heat for 1.5 hours.