Five kilograms of flower meat, five kilograms of lean meat, thirty grams of salt, forty grams of chicken powder, sixty grams of monosodium glutamate, about eighty grams of oil consumption, and two bottles of sweet noodle sauce.

Seasoning bag ~ pepper 10 g, aniseed grains, five fragrant leaves, a short piece of cinnamon fingers, and slices of onion and ginger.

Half a handful of pepper water ~ grab the pepper by hand, half and half, boil the water, filter and let it cool.

(1) 5 kg of pork belly and 5 kg of lean meat are cut into small pieces for later use.

(2) Boil the aniseed with water to make pepper water for later use.

Practice ~ Add oil to the pan, stir-fry the chopped meat until it turns white, then add two bottles of sweet noodle sauce and appropriate amount of oil to stir-fry, then add the old soup (just a little less than the meat), add pepper water (a little more) and stir-fry, then add the seasoning package (which contains pepper, aniseed, fragrant leaves, cinnamon, ginger slices and onion segments), and then add seasoning and salt. Chicken powder. Season with thirteen spices, then simmer with high fire, stew the water until the meat is gone, add soy sauce to color, and finally add monosodium glutamate, stir well, and cool out of the pot for later use.

Blanch the beans with water, then rinse them with water and chop them up, filter the water with gauze, then put a catty of sauce meat into five or two beans and mix well, and wrap some buns.