1. Cut the pork into 4cm long, 2.5cm wide and 1cm thick strips, and use the cloth to dry the water in the bowl
2. Add salt, soy sauce, sweet sauce, Sufu juice, ginger powder, rice wine, monosodium glutamate and sugar to the dried pork and marinate for 5 minutes
3. Put the rice in the iron pot and stir fry for 5 minutes. When it turns yellow, add cinnamon, clove and star anise and stir fry for 3 minutes
4. The fried rice is ground into the size of fish seeds to make rice flour with five flavors
5. Scrape and clean the old lotus root, remove the nodule, and cut it into 3 cm long and 1 cm thick strips
6. Add 25g of refined salt and five spice powder to lotus root strips, mix well, and put them into a bowl for flavor
7. Mix the pickled pork with five spices
8. Paste the mixed pork with five spice powder on the bottom of the bowl, neatly code it in the bowl, and inlay the meat strips on both sides
9. Put the bowl filled with pork and the bowl filled with lotus root into the drawer and steam for 1 hour
10. First put the steamed lotus root on the bottom of the plate, then turn the steamed meat over the lotus root, sprinkle pepper and scallion.