How to make steamed shaobai delicious?

Shaobai is actually a Sichuan term. In the north, people call it Kourou. It tastes extremely delicious, especially when eaten with rice. It is really amazing. In real life, people often like to go to restaurants to eat shaobai, as they always think that the taste there is the most authentic. However, in recent years, with the occurrence of incidents such as "gutter oil", more people are unwilling to eat in restaurants. So how to make the steamed shaobai delicious at home?

Ingredients:

400g pork ribs, 350g lean pork, 5 lotus leaves

Accessories: rice flour, 20g pickled pepper, 50g green beans, 3g salt, 15g soy sauce, 2g pepper, 1g MSG, 5g fermented glutinous rice juice, 20g Danxian bean paste, 50g sugar, 10g sugar color, 15g fermented tofu juice, 10g ginger, 15g green onion, 2g pepper, 3g star anise

Production:

1. Scrape and clean the rib meat, and cut it into slices about 5 cm long, 3.5 cm wide and 0.5 cm thick;

2. Cut the lean meat into slices of the same size as the rib meat and 3 cm thick;

3. Put them in a bowl, add salt, soy sauce, pepper, MSG, fermented bean curd juice, Danxian bean paste (chopped), sugar, sugar color, fermented bean curd juice, ginger rice, chopped green onion, mix well, and marinate;

4. Mix rice, peppercorns, and star anise (chopped), fry over low heat until yellow, and grind into coarse rice flour; remove the seeds from the soaked peppers and cut into oblique pieces; wash and drain the green beans;

5. Wash the fresh lotus leaves, blanch them in boiling water, take them out and cut them into equilateral triangles about 15 cm long (20 pieces in total);

6. Mix the rice noodles and marinated meat slices evenly; then take a lotus leaf, put a piece of rib meat, a few green beans, a section of pickled pepper, and a piece of lean meat on top, wrap it up, and make 20 pieces in total;

7. Arrange in a steaming bowl, steam the hotpot (about three hours), take out and turn it over on a plate. Color, aroma and taste: green on the outside and yellow on the inside, fresh and crispy, with the fragrance of lotus leaves, salty, fresh and slightly sweet, and unique flavor.