Braised bacon is one of the traditional famous dishes in Hunan. Mainly made of bacon, preserved chicken or duck, preserved fish, chicken soup or broth, steamed in a pot. The method is simple. Wax is salty and sweet, flexible and not greasy! It has the effect of appetizing, dispelling cold and promoting digestion! It belongs to Hunan cuisine. Hunan has a relatively low terrain and a warm and humid climate, so fresh meat food should not be stored for a long time in the past, so people smoked bacon. It is found that bacon is not only easy to preserve, but also has a unique flavor, so it has become a traditional food in Hunan.

Fresh meat is not suitable for storage, but bacon can be stored fresh. Gradually, people also developed the eating habit of eating bacon. As early as the Han Dynasty, Hunan ancestors used bacon to make delicacies. By the Qing Dynasty, this dish had become very famous. "Steamed bacon" is one of many bacon dishes. Put bacon, chicken and fish in a bowl, put some dried Chili powder and fermented soybean, steam in a pot, and put some sesame oil after steaming. In addition to these three kinds of bacon, there are preserved duck, preserved beef, sausage and dried bacon. Can be used for steaming. During the Spring Festival, every household inevitably has a lot of new year's goods left over.

Deep-fry the salted fish in a 60% to 70% hot oil pan and buckle it in the middle of the buckle bowl. Mix the marinated chicken and bacon, color them with soy sauce, and then put them on both sides respectively. The rest of the preserved chicken and bacon are piled up in a buckle bowl, and it should be good to add fried laba beans, dried pepper powder, monosodium glutamate, sugar and a little spicy bacon and steam it. I missed bacon very much when I was preparing for the Spring Festival this year, so I bought bacon, preserved fish and spicy chicken legs. This is an old dish I was thinking about.

Wash bacon, chicken and fish with warm water, put them in a bowl tile, and take them out after steaming. Boneless preserved chicken, peeled preserved meat, scaled preserved fish; Cut the bacon into 4cm-long and 0.7cm-thick slices, cut the marinated chicken and fish into strips of the same size, add pepper and pepper, bake with low fire, then add oil (more oil), stir-fry the pepper until fragrant, add garlic slices, ginger slices and pepper segments, stir-fry with low fire, and then add about 65,438+0 tablespoons Laoganma Douchi to stir-fry.