Then spread a layer of honey and hot oil on the skin, and fry the skin face down until it is sauce red. When the meat is put into the oil pan, it is not cold enough, so that the meat flavor and sauce flavor are integrated. Cut thick slices, put them in a bowl with the skin down, code a layer of dried prunes, evenly pour a little soy sauce, and steam them in a pot. The sixth bowl, potato stew. Roll the shredded pork with starch, then dip it in the egg liquid and fry it in the oil pan until it is 80% cooked. Dice potatoes, add stock and star anise, add fried meat, stew together, add shredded onion and ginger, and then take out the pot. The practice of Zhengding Eight Bowls is mainly based on steamer steaming. After processing according to the procedure, put it into a steamer and steam it. The meat made in this way is fat but not greasy, salty and delicious, with a long aftertaste and fragrant lips and teeth.

Steamed meat in the north will be steamed with soy sauce, ginger, onion, golden hook, pepper powder and a little oil until soft. Sichuan steamed meat will be steamed with sprouts, soy sauce and pepper until it becomes soft. Each has its own flavor, and the steamed meat in the north of Bian Xiao has an excellent effect, which is the true story of the elderly. There are eight bowls in Tengzhou, eight bowls in Anhui, eight bowls in Zhengding, eight bowls in Linqing, eight bowls in Wutai, eight bowls in Wanshan, eight bowls in Xuzhou, eight bowls in Yancheng, eight bowls in Hefei, eight bowls in Linyi and many other places with different specialties. Pumpkin stew rice, mung bean stew rice, boiled sweet and crisp corn, boiled edamame, roasted eggplant, cold cucumber and boiled old pumpkin (also called "melon" and "plant ham") * * * eight kinds! How's it going? Did you feast your eyes on this long article?

Mainly based on local materials, meat and vegetables are matched, soup and vegetables are equally important, and the processing is fine. Fat and beautiful, and affordable. Judging from the dishes of banquets in various places, most of them are mainly steamed and stewed. Although there are spicy dishes like bacon or meat, most of them are "salty". Although the customs and food of Chinese New Year vary from place to place, the feeling of approaching is basically the same. I really miss it! The once lively and jubilant childhood and the rich flavor of the year in simple food! This eight-bowl dish has been very popular in our restaurant in recent years. Many restaurants want several eight-bowls! The basic practice is the same!