Practice: Scrape and wash the pork belly skin and cut it into pieces with a width of 4 cm and a thickness of 0.3 cm. Peel the sweet potato and cut it into pieces about 3 cm square. Put the sliced meat into a pot, add 5ml of vegetable oil, Pixian watercress, bean curd and half a slice of bean curd, pepper, ginger rice, onion rice and pepper, finally add a little water or fresh soup and rice flour, mix well and let stand 15min. At the same time, you can put enough water in the steamer and boil it with high fire. Add wax paper for cooking at the bottom of the steamer, then put the cut sweet potatoes at the bottom of the steamer, and then arrange the prepared meat slices on the sweet potatoes. When steamed in this way, the gravy will be mixed into the sweet potato to make it tasty. Put the steamer into the steamer and pay attention to the steam. Be careful not to dry the water in the pot when steaming. Steam over medium heat for about 1 hour until the meat and sweet potatoes are soft, then take them out of the steamer and serve.
2. Steamed yellow croaker. Ingredients: 1 yellow croaker, two onions, one green pepper, one ginger, one red pepper, appropriate amount of salt, refined salt, appropriate amount of sugar, appropriate amount of monosodium glutamate, appropriate amount of chicken essence, appropriate amount of steamed fish and appropriate amount of soy sauce.
Practice: Shred green onions, shredded ginger, shredded green peppers, shredded red peppers, and changed knives for yellow croaker. Sprinkle salt and monosodium glutamate on the front and back of the yellow croaker and marinate it a little. Light a fire and add hot water to the steamer. After the pot is boiled, add salted yellow croaker and steam for seven minutes. After seven minutes, when the fish is cooked, put the fish on the plate. Sprinkle shredded onion, shredded red pepper, shredded ginger and shredded green pepper, and add steamed fish and soy sauce. Light a fire, heat the pan and add peanut oil. Heat the oil to 80% and pour it on the fish.
3. Steamed chicken with chestnut. Materials: 1 chicken (about 750g), 250g chestnuts. Seasoning: 20g salad oil, 50g Chili sauce, onion, ginger, cooking wine 10g, 3g refined salt, 5g soy sauce, 2g pepper and 2g monosodium glutamate.
Practice: Slaughter the native chicken, remove the internal organs, wash it, chop it into 4cm square pieces for later use, mash the onion and ginger, add cooking wine, stir well, marinate for 3 minutes, and then pour out the clear juice for later use. Marinate chicken with onion and ginger juice for about 3 hours, pour out the juice, add salad oil, refined salt, monosodium glutamate, pepper, soy sauce, Chili sauce and chestnuts to taste and mix well. Steam the mixed chicken and chestnuts in a steamer for about half an hour until cooked.