Cooking Steps

1. 

   Step1:Spread onion and ginger slices on 350g pork slices. Add the following marinade. Mix well and marinate for half an hour. The key point is delicious marinade - 15g oyster sauce + 15g raw soy sauce + 10g cooking wine + 10g rotten milk + 10g sweet sauce + proper amount of sugar.

2. 

   Step2:Evenly wrap the marinated meat slices with steamed rice noodles (available in supermarkets, so that the steps of making rice noodles at home are omitted).

3. 

   Step3:Put the lotus leaf soaked in cold water into the steamer. The lotus leaf is a layer of sliced pumpkin slices. *Pumpkin can be replaced by potato, taro, sweet potato, yam and other root vegetables according to personal preference.

4. 

   Step4:Spread the meat slices again. Steam for 45 minutes (the steaming time depends on the thickness of the meat).

5. 

   Step5:Mix 135g warm water, 4G yeast powder and 15g sugar into yeast water. Reserve.

6. 

   Step6:Add 250g of medium gluten flour, 2G of baking powder and 2G of lard into the basin, add yeast water, and stir to form snowflake flocs.

7. 

   Step7:Pour it onto the table. Knead it into dough by hand. Cover with plastic wrap. Wake up at room temperature for 20 minutes.

8. 

   Step8:Take out the Xingfa dough and knead the long strips. They are all divided into about 10 dough of 40g each. Note: prepare a fresh-keeping film first. Put it under the fresh-keeping film (to prevent water loss) after each round. Then leave it for 10 minutes.

9. 

   Step9:Use a rolling pin to roll it into an oval shape. Use a plant oil brush on the inside of the face and fold it in half.

10. 

    Step10:At this time, we get a half circle like patch. Take the middle point at the bottom of the semicircle as the origin. Use the serrated scraper to carve the divergent pattern as shown in the figure below (if there is no serrated board, each hole will be poked by itself). The lines should be pressed down properly to avoid being invisible after fermentation.

11. 

    Step11:In the middle of the bottom. Pinch out a petiole (as shown below).

12. 

    Step12:Adjust the shape of the lotus leaf edge (as shown below).

13. 

    Step13:Ferment at room temperature for 20 minutes. Steam for 35 minutes.

14. 

    Step14:Steamed lotus leaf pancakes. Steamed meat with lettuce and flou

15. 

    Step15:Mix a bowl of base sauce - two spoonfuls of fresh soy sauce, two spoonfuls of water, a little sugar, a little sesame oil. Mix well to make sauce. Mix a bowl of minced garlic sauce - add a little oil to the wok. Stir fry the minced garlic over low heat. Add a small spoon of steamed fish and soy sauce and a little sugar.

16. 

    Step16:Pour the sauce into the plate. Size of Flammulina mushroom. Drizzle with mashed garlic sauce. Sprinkle with a littl