Then put a layer of honey on the skin of the meat, hot oil, and fry the skin face down until the sauce is red. When the meat is put into the oil pan, it is not cold enough, so that the meat flavor and the sauce flavor are integrated. Cut thick slices, put them in a bowl with the skin down, code a layer of dried plum vegetables, pour a little soy sauce evenly, and steam them in a pot. The sixth bowl, stewed pork with potatoes. Roll shredded pork in starch, then dip it in egg liquid and fry it in oil pan until it is 80% cooked. Dice potatoes, add stock and star anise, add fried meat, stew together, add shredded onion and ginger, and then take out the pot. The practice of Zhengding Eight Bowls is mainly based on steaming in a steamer. After it is processed according to the procedure, it is steamed in a steamer. The meat made in this way is fat but not greasy, salty and delicious, with a long aftertaste and fragrant lips and teeth.

Steamed meat in the north will be steamed with soy sauce, ginger, onion, golden hook, pepper powder and a little oil until it is soft. Sichuan steamed meat will be steamed with sprouts, soy sauce and pepper until it is soft. Each has its own flavor, and Xiaobian's northern steamed meat has excellent effect, which is a true biography of the elderly. The regional classification includes: Tengzhou Eight Bowls, Anhui Eight Bowls, Zhengding Eight Bowls, Linqing Eight Bowls, Wutai Eight Bowls, Wanshan Eight Bowls, Xuzhou Eight Bowls, Yancheng Eight Bowls, Hefei Eight Bowls, Linyi Eight Bowls and many other places with different specialties. Pumpkin stew rice, green broad bean stew rice, boiled sweet and crispy corn, boiled edamame, roasted eggplant, cold cucumber and boiled old pumpkin (also known as "melon" and "plant ham") * * * eight kinds! How's it going? Did I feast your eyes on this long article?

Mainly using local materials, matching meat and vegetables, paying equal attention to soup and vegetables, and fine processing. It is fat and beautiful, and it is affordable. Judging from the dishes of banquets in various places, most of them are mainly steamed and stewed. Although there are spicy dishes such as bacon or meat, most of them are "salty". Although the customs and food of Chinese New Year vary from place to place, the feeling of coming soon is generally the same. I really miss it! The once lively and jubilant childhood and the rich flavor of the year in simple food! This eight-bowl dish has been popular in our restaurants in recent years, and many restaurants have to have several eight-bowl dishes! The basic practice is the same!