Pork cake in Sichuan (pure glutinous rice flour can't cure pigs *)

1. Fry the tofu on both sides until dry, then take it out of the pot and cut it into small pieces. Cut the preserved meat, carrots, white radishes, and lettuce into small pieces. Stir fry the preserved meat until it is completely cooked. Sprinkle Sichuan peppercorns and ginger, pour down the other vegetables and stir fry together until fragrant for about a minute. Add oil, light soy sauce, and oyster sauce, don't stir fry until cooked.

2. Add warm water to Rice noodles and mix well. The water must be small.

At night, I went to the community and cut two banana leaves, tearing them into small pieces.

4. Now start wrapping, pull a piece about the size of two rice dumpling with your hand, flatten it with your hand, add the filling, close the edges, and knead it round, as shown in the figure below.

5. Place the rice cake directly in the middle of the leaves, fold the leaves in half, and arrange them in the pot. Pay attention to wrapping the leaves one by one and make them stand up tightly, otherwise the rice cake will flow.

6. After steaming, it looks like this: when it's hot, it won't stick to the leaves, but once it's cold, it will stick to the leaves, so eat while it's hot.