A steamer is a kind of vessel, similar to a casserole, which is relatively round and flat with a tube in the middle. Like an inverted funnel, the surrounding edges are turned up. The main function is to accumulate steam, because it is not allowed to drain water from the pots and pans. The steamer made in Yunnan is the best. Compared with the steamer made in other areas, the main difference is that tapping will make a metallic sound, and the steamer dishes have better flavor. There are two in my family, one is Jianshui and the other is Yixing.

The practice of steaming chicken

1, fresh chicken or duck, one. If you want to choose freshly slaughtered chickens and ducks, you must not use frozen ones. It's best to have chicken, because the main course in the steamer is soup.

2. There must be Amomum tsaoko produced in Yunnan. Why Yunnan? Because Yunnan has a special fragrance. I bought it in a supermarket or drugstore, and there is no such fragrance. I've tried many times.

3, the right amount of water-soaked mushrooms, mainly according to their own tastes. Note: Not using mushroom water will spoil the taste of steamed dishes.

4, onion segments, ginger slices in moderation. For chicken, I used about three inches wide onion slices and four slices of ginger.

Practice: 1, cut the chicken or duck into pieces, preferably smaller. If you are afraid of greasy, you can remove the skin. Chop it and put it in a steamer. Don't blanch with water. Add cooked mushrooms, onions and ginger slices.

2, the grass fruit should be opened, so that it can emit fragrance.

3. Add the right amount of salt without any seasoning. If you choose chicken or duck well, it will be rich in flavor.

4. Find a bigger steamer, put it in, add enough water and cover it. Steam on high fire for 1-2 hours without adding water or lifting the lid. If there is no suitable steamer, you can find a steamer and wrap the joint of the two pots with a wet towel, which can reduce the loss of steam. At the same time, you can use broth instead of water, so that the steamed dishes are more rich and fragrant. This is the most traditional steaming method of pot chicken. You can also add medicinal materials such as bamboo shoots, dictyophora indusiata, sea cucumber, abalone, ginseng (American ginseng), angelica, astragalus, medlar, jujube and so on according to your own taste.

Note: I have tried all the above methods, and I prefer the original flavor without herbs. I hope you can cook your favorite steamed dishes as soon as possible!