Material: 500g of pork leg.

Accessories: mushroom (fresh)100g, carrot 50g.

Seasoning: salt 10g, sugar 15g, soy sauce 20g, monosodium glutamate 4g, cooking wine 10g, onion 15g, ginger 15g and starch (corn) 5g.

Folding production

1. First, wash the pig hind legs, put them in a cold water pot, add onion ginger 10g and 5g of cooking wine;

2. Cook the meat with medium fire until it is seven-cooked, take it out, cool it and cut it into pieces with a thickness of 0.5 cm, a width of 3 cm and a length of 5 cm;

3. Remove the roots of water-soaked mushrooms, put them in the middle of each piece of meat, put the pieces of meat neatly at the bottom of the soup plate, put the broken materials on it, and add 250g of salt, onion, Jiang Mo, soy sauce, monosodium glutamate, cooking wine, sugar and water.

4. Steam in a steamer for 40 minutes, take out and pour the juice into the pot;

5. buckle a flat plate in the soup, and then buckle it backwards, so that the raw materials in the flat plate are in the shape of broken materials at the bottom and neat noodles at the top;

6. You can also decorate with some green leaves;

7. Cut the carrot into 3 cm long, 0.5 cm wide and 0.5 cm thick, blanch it with water, and make a cross at the edge of the dish;

8. The pot is on fire. After boiling, put the water starch into the juice and burn it on the sand surface.