粉蒸肉的主要食材是五花肉，五花肉的脂肪丰富，并含有一定量的蛋白质、碳水化合物、磷、钙、铁等微量元素和磷酯、烟酸等营养物质，有利于人体消化，便于吸收，是进补佳品。
【材料】
150克 米
500克 五花肉（切大块）
2个 八角
4个 干辣椒（切碎）
1茶匙 料酒
15克 甜面酱
1茶匙 老抽
1茶匙 生抽
1茶匙 糖
1茶匙 豆瓣酱
【做法】
1 将米放烤盘上，放入烤箱以200度/烤10～15分钟，放凉备用。将米放入主锅中， 以5秒/速度7打碎，再以5秒速度7再打碎一次打成细颗粒状。
2 将五花肉，八角、干辣椒、料酒、甜面酱、老抽、生抽糖、豆瓣酱放入主锅，以4秒 /逆转/速度2混合，将五花肉，留在 锅中腌制10分钟。
3 加入打碎米粉，以1分钟/逆转/速度1混合，让米粉包裹五花肉。
4 取出五花肉，放入铺上烘焙纸的蒸锅。
将1500毫升水，放入主锅，架上蒸锅，以120度/60分钟/速度2 蒸煮。
【Ingredients】
150g rice
500g pork belly (cut into large pieces)
2 star anise
4 dried chilies (chopped)
1 teaspoon cooking wine
15g sweet noodle sauce
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
1 teaspoon sugar
1 teaspoon bean paste
【Direction】
1 Put the rice on the baking tray, put it in the oven at 200 degrees/bake for 10-15 minutes, let cool and set aside. Put the rice in the mixing bowl, break it at 5 seconds/speed 7, then break it again at 5 seconds speed 7 and break it into fine particles.
2 Put the pork belly, star anise, dried chili, cooking wine, sweet noodle sauce, dark soy sauce, light soy sauce, and bean paste into mixing bowl, mix at 4 seconds/reverse/speed 2, leave the pork belly in the pot and marinate for 10 minutes.
3 Add the beaten rice noodles, mix at 1 minute/reverse/speed 1, let the rice noodles wrap the pork belly.
4 Take out the pork belly and put it in a steamer lined with parchment paper.
Put 1500 ml of water into the mixing bowl, set the steamer, and steam at 120 degrees/60 minutes/speed 2.