1. Scrape and wash the pork elbow, cook it in the pot until it is ripe, remove and cut it into 5cm long, 2cm wide and 1cm thick, put it into a clear water pot, add rice wine (10g) and refined salt (1g), boil it over a high fire, skim off the foam, take out the elbow and put it into a bowl for use;
2. Put meat clear soup (400g) and refined salt (1g) into the frying spoon, boil, skim off the foam, and move to low heat;
3. Mix the wet broad bean starch (85g) evenly, put it away from the fire eye with the frying spoon, and then slowly pour the sesame paste (100g) into it, stir it as you pour it; then put it on a small fire, stir well, boil it, pour it into a bowl, put it into the refrigerator, cool it, and cut it into elephant eye pieces;
4. Mince garlic into powder;
5. Cut cucumber into shreds;
6. Put 75 grams of dry starch into a bowl and add water to prepare 150 grams of wet starch;
7. Remove the pods and cook them;
8. Put meat soup (200g) and refined salt (1g) in a frying spoon, boil it, skim off the foam, add wet starch (65g) to thicken, add rice wine (15g), scallion oil and ginger juice, mix well to make 'Baiyu brine', cool and serve;
9. Pour sesame paste (50g), meat soup (50g), refined salt (1g), vinegar and garlic powder into the bowl, mix them into a paste, and spread them evenly on the elbow;
10. Mix the elbows with the hemp powder and put them into the plate. Put the walnuts, green beans and cucumber shreds on the top;
11. Scald the fresh pepper with boiling water, shake off the water, pat flat and put it in the middle. Then, pour the 'white jade brine' on it.