Cooking Steps

1. 

   Step1:Prepare a jin of lean hind legs. Cut into small piece

2. 

   Step2:Boil a pot of boiling water. Blanch the meat and put down some pieces of ginger to remove the smel

3. 

   Step3:Blanch the meat, then pour water. About 250m

4. 

   Step4:Put the meat in and cook it for a whil

5. 

   Step5:Add 5ml of Laopa

6. 

   Step6:Add 15ml of cooking wine, 50g of rock sugar, appropriate amount of five flavor powder and salt to tast

7. 

   Step7:Simmer for another hour on low hea

8. 

   Step8:Take it out to cool i

9. 

   Step9:Put the meat in a fresh bag. Break it with the back of a knife or tear it with your hand along the textur

10. 

    Step10:The meat floss for the baby is more delicate. Put it in the blender and mash it for about 1 minute

11. 

    Step11:Directly pour into the pot. Dry fry and pour into the state of dehydration and fluff

12. 

    Step12:Finally, put it in a sealed jar and keep it.