Rice vermicelli and meat

Overview

The rice vermicelli meat with red yeast juice is bright red in color and has a fragrant taste.

Cut the pork belly into slices about 6 cm long,
Put the peppercorns, aniseed, ginger and green onions into a bowl, pour in warm water and soak for 20 minutes, leaving 4 tablespoons of juice for later use
Put the rice and glutinous rice into the pot, stir-fry over low heat until fragrant, until slightly yellow in color,
Pour the fried rice into the food processor and pulse twice, do not stir too finely,
Add all the seasonings to the meat one by one, put on gloves once, and mix well
Pour the rice noodles into the meat and continue to mix well
Refrigerate and marinate overnight. The marinated meat has already colored and the rice noodles have absorbed the marinating juice.
Take two small bowls (this amount makes two bowls, the normal eating bowls at home are not big), sprinkle the crushed rock sugar on the bottom of the bowls
Put the skin side of the meat down, and put the meat into the bowl one by one until it is full. When it is full, press it slightly with your hands.
Pour enough water into the pressure cooker, put it into the steamer, and put the meat bowl into the steamer,
Steam over medium heat for another 35 minutes. After the steam releases naturally, open the lid and take out the meat bowl.
Turn the meat upside down on a plate and serve.