Barbecued pork is a traditional dish of Han nationality in Shanxi, which belongs to Jin cuisine. First, wash pig hind legs, put them into a cold water pot, and add onion ginger 10g and cooking wine 5g; Cook the meat with medium fire until it is medium-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; Remove the roots of mushrooms, put them between each piece of meat, put the pieces of meat neatly on the bottom of the soup plate, put the broken materials on it, add 250g of salt, onion, Jiang Mo, soy sauce, monosodium glutamate, cooking wine, sugar and water, steam in a steamer for 40 minutes, take out and pour the juice into the pot; Buckle a flat plate in the soup, and then reverse it, so that the raw materials in the flat plate become broken at the bottom and the top is in the shape of a neat surface; You can also decorate it with some green leaves; Carrots are cut to 3 cm long, 0.5 cm wide and 0.5 cm thick, blanched with water and crossed at the edge of the dish; Heat the wok, bring it to a boil, put the starch in the juice and burn it on the sand surface.