原料:鹿茸片4g,上等猪五花肉2000g,枸杞15g,糯米150g,海米20g,清水马蹄25g,净嫩冬笋30g,胡萝卜50g,嫩菜心14棵,精盐、味精、酱油、料酒、白糖、整葱、姜块、红曲米、香料、干椒节、排骨酱等各适量。工艺流程:选料→初加工→取药汁→刀工处理→加工定型→烧制→瓤馅→蒸制→装盘 Raw materials: velvet slice 4g, fine pork pork 2000g, Chinese wolfberry 15g, glutinous rice 150g, dried rice 20g, clear water horseshoe 25g, net tender bamboo shoots 30g, carrot 50g, tender vegetable heart 14, Whole onions, ginger, red yeast rice, spices, dried pepper season, ribs sauce and other appropriate. Process: choice of materials → initial processing → take medicine juice → knife processing → processing stereotypes → firing → 馅 stuffing → steaming → loading plate