1. Boil a large amount of water in a large pot, add baking soda powder, put the ham pieces in hot water, turn off the fire, soak them in water, brush the attached spices and rinse them with cold water.

2. Select a medium pot slightly larger than the ham, put the ham, cover the surface with water, soak it overnight, put the whole pot on a big fire to boil, cover the pot, cook for about 30 minutes, turn off the fire and keep the soup.

3. soak the lotus seeds for a while and drain.

4. After the ham is cooled, cut the skin into large pieces, about 0.4cm thick, 5cm long and 3.5cm wide.

5. Take a tongue-and-groove bowl with a diameter of about 15 cm, stack ham slices neatly along the edge of the bowl, arrange one slice on top of the other slice in a spiral shape, and then arrange another layer on the table, leaving a space in the middle, and add half broken crystal sugar and ham soup until the bowl is about eight minutes full, and steam for 20 minutes on high fire until the crystal sugar dissolves.

6. Pour out the ham juice, add the remaining half of the crystal sugar and some lotus seeds, and steam for another 30 minutes on high fire until the sugar dissolves. Take out the ham juice and pour it out for use.

7. Put the remaining fresh lotus seeds into a small pot, add ham juice, and cook over medium heat until they are tasty, soft but not rotten.

8. Carefully pour the steamed ham from the bowl into the deep plate. There is no need to dismantle the bowl at this time. Pour ham juice into a small pot, add 1 tbsp sugar, and cook over low heat until the sugar melts. Lotus seeds are discharged along the edge of the bowl.

9. Add osmanthus sauce to ham juice and cook for 5 minutes. Stir corn flour water evenly, thicken, and add sesame oil to thicken.

10. Take out the bowl, pour the sweet-scented osmanthus ham juice on the ham and lotus seeds, and discard the sweet-scented osmanthus. Can be a thin piece of white bread (optional)