2 grams of osmanthus, rock sugar 150 grams.
Cooking method: cut ham into pieces, soak in water, steam with cooking wine and rock sugar 1 hour, remove soup, steam with cooking wine and rock sugar.
1 hour, three times in a row, put the ham in a stock plate, surround it with lotus seeds, and decorate it with cherries and vegetables.
May. Add clear water to the raw juice, boil the rock sugar, thicken the starch and pour it on the ham.
Wash the ham (preferably the ham made in Jinhua) with warm water, put it in a boiling water pot, cover it, and cook it with low fire for about 2 hours (the fire is small, the soup in the pot remains slightly boiling, blisters appear and disappear, and the fire is easy to rot outside), remove the salty taste, and cook until the lean meat near the bones is reddish and the bones are slightly prominent, then take it out, remove the bones while it is hot, and stand up when the ham is out of the pot.
Then cut it into large pieces with a knife, draw four cuts horizontally on each leather surface to grow Fang Gezi patterns, and then cut the pieces into long strips until they become thinner; Soak lotus seeds in warm water until they are soft, steam them in a drawer until they are 70% mature, and take them out;