material
400g bacon, 2 shallots, cooking oil 1, 30g lobster sauce, monosodium glutamate 1 spoon.
working methods
1. Wash the bacon with hot water, steam it for about 1 hour, take out the thick slices and discharge them into a bowl;
2. Wash and mash lobster sauce; Seed red pepper and chop it; Wash and chop shallots;
3. Heat the oil in the pot, saute the fermented soybean, red pepper and chives, add monosodium glutamate, pour it on the bacon, and then steam the bacon for a while.
pay attention to
Salty, spicy, fresh and not greasy. Because bacon is salty, it needs to be soaked in warm water for a while before steaming.
Method 2: Steamed bacon with loach fish.
material
Ingredients: Xiangxi bacon 400g, live loach fish 250g Ingredients: chopped dried pepper 10g, Liuyang lobster sauce 20g, vegetable oil 50g, rice vinegar 10g, onion 20g, ginger 20g, cooking wine 20g, salt 5g and monosodium glutamate 5g.
working methods
1. Cut the bacon into even pieces and blanch for later use.
2. Drain the water in the pot, add the onion, ginger and cooking wine, and remove the loach fish from the water.
3. Put the bacon and loach fish together in the buckle bowl.
4. Put the oil in the pot, saute the dried chili and lobster sauce, add the seasoning, then pour it into the buckle bowl, steam it in the cage for about 30 minutes, and then buckle it in the plate.
All right.
skill
Grasp the steaming time and duration, and highlight the flavor of bacon and loach fish.
Practice 3: Steamed bacon and shredded fish.
material
Ingredients: 300g of bacon, 200g of Liuyang smoked fish. Seasoning: monosodium glutamate 10g, Jiang Mo 10g, garlic 10g, Liuyang douchi 15g, dried pepper l0 0g, Longfeng soy sauce 10g, sesame oil 5g and tea oil 20g.
working methods
1. Cook the bacon in cold water, remove some salt after about 10 minutes of high fire, remove and cut into 0.2 cm thick slices. Boil Liuyang smoked fish in cold water for 8 minutes to remove some salt and tear it into strips for later use.
2. Heat the tea oil in the pot to 30% heat, add Jiang Mo, garlic and Liuyang lobster sauce, stir-fry until fragrant, and add dried pepper, Longfeng soy sauce and monosodium glutamate to taste.
3. Put the cut bacon evenly into the buckle bowl, put the torn Liuyang smoked fish on the bacon, cover with the adjusted seasoning, and steam in the steamer for about 1 hour.
4. Turn the steamed bacon and shredded fish into a dish.