Accessories: onion 1 knot, salt 3g, black pepper 2g, corn starch 5g, cooking wine 10ml, soy sauce 15ml, thirteen spices1g.

Practice of steaming water and meat

1, preparation of various ingredients.

2. Wash and peel the hind leg meat and cut it into small pieces.

3. chop into a paste.

4. Put it in a bowl and add cooking wine, corn starch, refined salt and thirteen spices.

5. Stir in the same direction.

6. Add chopped green onion and black pepper.

7. Stir in the same direction again and marinate for 10 minute.

8, Flammulina velutipes to the roots, washed and drained.

9. Cut it into inches and put it at the bottom of the bowl.

10, marinated meat sauce, whole into flat patties, put them on Flammulina velutipes, and poke a hole in the middle of the patties.

1 1. Inject clean water without Flammulina velutipes and add light soy sauce.

12, sit in a pot and boil water. After the water is boiled, put the bowl into the pot and steam it.

13, steam on high fire for 8 minutes, sprinkle with chopped green onion and take out.

14, finished product drawing.