Practice: 1. 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 pieces 4 cm long and 0.7 cm thick, and cut the cured chicken and the cured fish into strips of the same size.
2. Take a porcelain dish bowl, put the bacon, chicken and fish skin into the bowl neatly, then put the cooked lard, white sugar and broth with good taste into a cage, steam it, take it out and turn it over in a large porcelain dish.
Tips for making 1 Cured carp is salty, so it is not advisable to add salt to flavor it when steaming cured carp, so as not to make the dish too salty and bitter. 2. Before the bacon is steamed, remove the bone spur of the bacon to avoid the fishbone getting stuck in the throat when eating. 3, you should choose thinner bacon, which can avoid the dishes being too greasy and difficult to enter. 4. After the bacon is steamed on the table, eat it while it is hot, otherwise the lard will solidify when it is cold, and it will be greasy to eat. 5. Steamed bacon with chicken soup or broth, the bacon is more delicious and the soup is more fragrant.