Ingredients to prepare: Pork tenderloin, shrimp, salt, MSG, ginger, peppercorns, sesame oil, lard, ham, rapeseed moss, egg whites, coriander, glutinous rice wine, rice wine, spicy soy sauce

1. Cut 5 grams of cooked ham into pieces. 5 grams cut into plum petal shapes for later use

2. Cut the tenderloin into holly leaf-shaped slices that are 6.6 cm long, 3.3 cm wide, and 0.7 cm thick. Season with salt, monosodium glutamate, and hot sauce evenly and flatten. Place in a bamboo basket to dry

3. Peel off the pork suet film and cut into 25 pieces evenly

4. Lay the tenderloin slices flat on the cutting board and sprinkle with dry Starch

5. On the curved side of the tenderloin, put 1 pork suet

6. On the sweet pointed side, put 1 shrimp, and then use a knife to Gently pat one on each side facing left and right, so that the suet and shrimp are close to the meat pieces

7. Then spread the beaten egg white on the shrimp and pork suet

8. Place the minced ham Divide into 25 portions and place them on top of each shrimp

9. Place 1 washed coriander leaf on top of the suet

10. Spread the tenderloin slices flat on a colander. First put it in boiling water and blanch it briefly and then drain the water

11. Heat the wok, first add the sesame oil, heat it until it is 70% hot, add the Sichuan peppercorns and fry for about 5 seconds, until the Sichuan peppercorns turn black, remove them.

12. Add cooked lard. When the oil temperature rises to 60% hot, pour the oil on the tenderloin slices. Do this three times in a row until the shrimps and meat slices are all jade-white

13. Take a round plate, stack the meat slices on the plate, put 10 slices on the bottom and second layer, 7 slices on the third layer, 5 slices on each fourth layer, use ginger shreds as the flower core. Place ham flowers around, pour out the hot oil from the pot, put it on medium heat, add rice wine, refined salt, monosodium glutamate and rice wine, cook until the juice is thick and sticky, pour it on the hibiscus meat and serve