1, Jinhua ham before cooking: soak in warm water for 3, 4 hours, the purpose is to facilitate the cleaning and force out part of the salty flavor. Blanch, add wine, ginger blanch, to remove the odor. Steaming, put the ham on a plate with yellow wine or cooking wine and sugar and steam for 2 hours. The processed ham can be used for the next step of cooking.

2, ham (English: Ham), is cured or smoked animal legs (such as cattle legs, lamb legs, pig legs, chicken legs), is salted, smoked, fermented and dried cured animal hind legs, generally with pig hind legs or pig, beef puree, add starch and food additives, pressed into the "sandwich ham", also known as the "fire meat," "Lan smoked". A traditional Chinese specialty. Originally from Jinhua, Zhejiang Province, modern Jinhua, Zhejiang Province and Jiangsu Rugao, Jiangxi Anfu and Yunnan Xuanwei ham is the most famous.

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