2. Chop the pig's hind legs and put them in a bowl. Add 2 egg yolks, 5g Shaoxing wine, 20g soy sauce, 20g onion ginger juice, 5g refined salt and 50g wet starch, and stir vigorously. Put the fat meat, velvet antler and yam mud in another bowl, add 5g of yellow wine, 2 egg whites, 50g of onion and ginger juice, refined salt 1 g, monosodium glutamate and wet starch and stir vigorously.

3. Take a small cage of 1, cover it with louvers, put the red meat paste on it, spread it into a square with a thickness of about 1 cn, smooth it, put the Baishan medicinal paste on it, spread it as it is, cover the cage, steam it on a boiling pot for about 25 minutes, and take it out to cool. Take off the blinds.

4. Cut the steamed fat chicken into pieces with a thickness of 0.5 cm and a length of 10 cm, put it in a bowl with the white side facing down, then put it in a cage and steam it out over high fire, and pour out the original juice to become a big soup bowl.

5, the original juice into the pot, add a spoonful of chicken soup to boil, add salt to taste, pour sesame oil, pour the pot into the soup bowl, sprinkle with minced garlic and pepper.

Features: red and white, flexible texture, fragrant meat, neither fat nor greasy, fresh and tender taste.