Raw material: rice

Production method:

Step 1: Grinding rice: Soak rice in water for 5 hours, take it out, and grind it into paste with a refiner and water.

Step 2: Brewing: Boiling water is poured down along the edge of the basin (the ratio of rice to water is 6: 4).

Step 3: Beat: Beat hard into a paste in one direction. (Note: Stir with a steel spoon, and the iron spoon will overflow when stirring. )

Step 4: Boil the pot water, spread a drawer cloth on the drawer, pour the stirred mixture evenly (slightly thick), put it in the boiling water pot, cover it and steam for one and a half minutes, then take it out, remove the cover and put it on a chopping board and wrap it with plastic cloth to cool it down (it is easy to become brittle after air drying).

The practice of diced chicken:

Stir-fried diced chicken: heat the oil, stir-fry the bean paste until fragrant, add minced onion and ginger, add diced chicken, stir-fry with sauce and color, add salt, monosodium glutamate, chicken powder and a little chicken soup, and pour out the juice.

Raw materials:

20g of chicken breast, 20g of pork belly, 50g of pork loin, 50g of mullet, 50g of water-soaked squid, 20g of fish belly soaked in oil, 20g of ham, 20g of coriander, 20g of onion, 20g of clean chicken nuggets, 50g of water bean skin, 50g of cabbage, 50g of green onion, 50g of bean sprouts and 20g of rice noodles.

Production steps:

1. Slice the meat separately, blanch it with seasoning, then rinse it and put it on a plate;

2. The rest of the materials are boiled in another pot, cooled, cut into sections and put on a plate;

3. Chop coriander and onion and eat them with oil pepper and scalded rice flour;

4. When the chicken oil is burned to 70% heat, put it in a bowl, pour in the cooked broth, and add seasoning to serve;

5. When eating, blanch the meat slices first, then blanch the vegetables slightly, then rice noodles, sprinkle with chopped green onion and coriander.