2. Stir-fry 30g of Zanthoxylum bungeanum and 5g of Angelica dahurica with low fire. After frying, pick out the hard particles inside the pepper and roll them into pepper and angelica dahurica noodles for later use.

3. Add a proper amount of onion and ginger slices to the meat, add 2 tablespoons of soy sauce, 50 grams of cooking wine, 25 grams of salt and 1 teaspoon of chicken essence, pour 2 teaspoons of fried white pepper and spiced powder, and marinate by hand for one night, preferably for 24 hours.

4. The next day, pick out the onion and ginger and mix in the flour until every piece of meat is evenly stained with flour, and there is no excess flour in the basin.

5. Wrap the meat wrapped in flour with dragon cloth, steam it on high fire for 30 minutes, and then steam it on low fire for 2 hours. Steamed meat is naturally cooled after being scattered with chopsticks, so it is usually eaten the next day after steaming on the first day.

6, secondary steaming In order to facilitate the taste, you only need to heat it when eating, you can use it to heat cookies.