• 600 g pork belly , or other part with some fat to make two versions
• chopped green onion , optional or you can use coriander
• 2 middle size sweet potatoes , cut into small cubes

For the rice flour

• 1 star anise
• 3/4 cup short grain rice
• 1/2 cup sticky rice
• 1 tsp. fennel seeds
• 1 bay leaf
• 10 Whole Sichuan peppercorns
• 1 very small piece of cinnamon
• 3 piece of angelica root , optional

Sauce for Sichuan Hot Flavor

• 1 tbsp.  Low-sodium light soy sauce
• 1 tbsp. Chinese cooking wine
• 1 inch root ginger grated
• 1 tbsp. oyster sauce
• 1/2 tsp. sugar
• 1/2 tsp. salt , since other sauces are quite salty, you can skip salt
• 1 tbsp. doubanjiang
• 1 egg
• 1/2 tbsp. sesame oil
• 1 tsp. Sichuan peppercorn seeds

Sauce for regular flavor (for children and mild flavor lovers)

• 1 tbsp.  Low-sodium light soy sauce
• 1/2 tsp. sugar
• 1 tsp. salt
• 1 tbsp. oyster sauce
• 1 tbsp. Shaoxing wine
• 1 egg
• 1/2 tbsp. sesame oil