1, just boiled water mixed with sweet potato powder, until it can be kneaded into dough, and made into a one-inch diameter dough.

2. Fresh pork is cut into the size of braised pork and cooked in a pot.

3. Round the mountain flour into the meat pot, turn it over and add some water, and burn it until it is all black and cooked. Its taste is sticky but not thick, oily but not greasy.

Practice 2

1, add water to the mountain flour and dilute it slightly. Heat the oil on the side of the pot until a small rice bowl of mountain flour paste is added and turned into a pancake without a white sandwich. Pick it up and cut it into 1 inch to 2 inches.

2. Fresh pork is cut into the size of braised pork and cooked in a pot.

3. Round the mountain flour into the meat pot, turn it over and add some water, and burn it until it is all black and cooked.

Practice 3

1, fresh pork is sliced, cooked in a pot, and then boiled with water.

2. Add water and dilute the mountain flour, pour the mountain flour paste slowly along the pot with a spoon, and shovel it when cooked.

3. Add salt and seasoning to boil.

Practice 4

1, put fresh pork (preferably some fat meat) in a pan, boil the oil, add braised soy sauce, stir fry and color, add water to the meat, and cover the lid.

2. Take fresh mountain flour, add hot water above 90 degrees and mix well (if the water temperature is not enough, it will not achieve the effect, similar to lotus root starch) until it is translucent paste (not too thin).

3. Make it into dough by hand (it can also be cut with a knife, and practice proves that it tastes better by hand), stick it on the edge of the pot and the meat, cover the pot and simmer for about 15 minutes, and add a proper amount of salt to increase the heat until the soup thickens, add chopped green onion, and take out the pot.