Ingredients: pork leg

Accessories: Lentinus edodes, carrot, salt, sugar, soy sauce, monosodium glutamate, cooking wine, onion, ginger and corn starch.

The practice of barbecue strips

1. Wash pig hind legs first, put them in a cold water pot, add onion ginger 10g, and 5g 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 0.5cm, a width of 3cm and a length of 5cm.

3. Remove the roots of 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 scraps 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 it 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 become broken at the bottom and the shape of the top is neat.

6. You can also decorate it with some green leaves.

7. Carrots are cut into 3cm long, 0.5cm wide and 0.5cm thick, blanched with water, and cross-shaped at the edge of vegetables.

8. Heat the wok and bring it to a boil. Put the starch in the juice and burn it on the sand surface.