Put some oil in the pot to heat the thin leg meat, and put some soy sauce in the pot to turn the pork leg meat upside down and color it. Do not use too much soy sauce. Then the color of meat is red. Stir-fry shrimp, chestnuts and mushrooms for a while, add a bowl of water and heat. It's best to boil the water over three quarters of the meat. After the water is collected to about one third of the bowl, cease fire and move meat, shrimp, etc. In a big round bowl, spread shrimp, chestnuts and mushrooms at the bottom of the bowl, turn the lean meat over, add the remaining juice, and seal the bowl with plastic wrap.

Put a little oil in the pot and heat it. Put the thin leg meat in the pot and put some soy sauce to turn the pork leg meat upside down and color it. Do not use too much soy sauce. Then the color of meat is red. Stir-fry shrimp, chestnuts and mushrooms in a pot, then add a bowl of water and bring to a boil. Water should account for three quarters of meat. The fire will stop when the water is collected to one third of the bowl. Move the meat and shrimp to the big round bowl. Spread shrimp, chestnuts and mushrooms at the bottom of the bowl. Turn the lean meat over. After soaking, add the remaining juice. Seal the bowl with plastic wrap, not too tight. If your taste is intelligence, you can add some oil during the solar term. You can also save some juice to make people fat when steaming.

Very famous in the local area. Whenever people hold a wedding, a new house or a banquet, they can't forget to have children. They have the habit of preparing for childbirth in the middle of the party. In other words, if you eat sealed meat at the banquet, the banquet is already halfway through. Overseas Chinese must eat this kind of hometown food when they return home to visit relatives. It is said that during the authentic period, the meat served is very soft, and chopsticks can be inserted into the meat served. When the chopsticks fall, the meat served can be cut. Dongan chicken meat, one of the specialties of southern Fujian, is now a famous snack! People who travel to Xiamen must try it. It melts in the mouth and smells. After-dinner steamed bread is a great technology, which has the taste of steaming and daily life. Meat can be turned into pork belly, but it is best to use pig forelegs.

After steaming, pour the soup and starch 12, and pour it on the meat. Afraid of the trouble of steaming, you can put more pork in the pressure cooker for 30 minutes. Heat the meat and get ready. Soak dried mushrooms, peel garlic and add a little oil to the hot pot. When it is 50% hot, put sugar. After the sugar is soaked, stir-fry the pork and add some soy sauce to color the pork. Add mushrooms, dried oysters, chestnuts, etc. Stir-fry for a while, put a bowl of water and bring it to a boil. When one third of the water is collected, adjust the taste and cease fire. Take a large bowl, spread mushrooms, dried oysters and other materials on the bottom of the bowl, put epithelium on the material, and seal the bowl with plastic wrap.