Steps:
1. Wash the tender lotus leaves with water, blanch them with 70% hot water, and cut them into 15cm square pieces (20 pieces in total).
2. Spiced rice noodles are made into slurry with warm water.
3. Cut chicken and pork into 5 cm long and 3 cm wide thick slices (20 slices in total), put them in a bowl, marinate them with cooking wine, refined salt, white sugar, soy sauce, monosodium glutamate and Jiang Mo for half an hour, and mix in spiced rice flour slurry and cooked lard.
4. Unfold the lotus leaf, wrap a piece of chicken and a piece of pork with the lotus leaf, put them in a cage one by one, steam them on high fire for 1 hour, take them out, disassemble the lotus leaf and put them in a plate.