Net tendon ham meat plus 150 grams of water, on Long Ti Wanghuo with steam 30 minutes out, steaming to Decanter juice, cut into 1 cm thick film.

• 净火腿腱肉加清水150克，上笼屉用旺火蒸30分钟取出，滗去蒸汁，切成厚约1厘米的片。