1, cold water must be put in the right amount, not too little, or it will dry out leading to the pot will burn, not too much, or the water boiling will go to the iron bowl. The water level to two-thirds of the iron bowl can be.

2, the main thing is to prevent the lid of the pot water dripping into the bowl. Find a plate larger than the bowl and cover the bowl.

3, the main ingredients: pork hind legs, lotus leaves, glutinous rice, mushrooms.

4. Ingredients: green onion, ginger, salt, sugar, chicken essence, soy sauce, crushed black pepper, cooked sesame seeds, cooking wine in moderation.

5, pork cleaned and cut about 3 mm thick slices, add soy sauce, salt, chicken essence, sugar, black pepper, green onions and ginger, cooking wine and mix well marinated for 20 minutes.

6, glutinous rice into the frying pan dry frying, frying until the glutinous rice slightly yellow when removed to cool, with a food processor broken into rice flour.

7, pour the rice flour into the meat and mix well, so that each piece of meat is evenly coated with rice flour.

8, dry lotus leaves into the boiling water to soften, wash.

9, the rice flour wrapped slices of meat into the lotus leaves, put the top of the mushroom, the mushroom on the sprinkle a little soy sauce, with the lotus leaves will be wrapped up the slices of meat, put into the steamer pot on high heat to steam for 30 minutes.

10, the steamed pork assembly plate, sprinkle the surface of the shredded green onions and cooked sesame seeds can be.