Steamed bacon is a local traditional dish and belongs to Hunan cuisine. It is made of preserved meat, preserved chicken, preserved fish, chicken soup and seasoning by steaming in a pot. The method is simple, its waxy fragrance is rich, salty and sweet, flexible and not greasy, and it has the effects of appetizing, dispelling cold and promoting digestion.

manufacturing method

Exercise 1

food

200 grams of bacon, 200 grams of preserved chicken legs, 200 grams of preserved fish, potato 1 piece, lobster sauce 1 5g, 4 dried red peppers, cooking wine1spoon, 3 slices of ginger and 2 spoons of sugar1spoon.

Exercise:

1. Wash the bacon, preserved fish and preserved chicken legs, blanch them with boiling water and take them out.

2 Slice the marinated chicken leg after boneless, and slice the cured meat, preserved fish and potatoes separately for later use.

3. Spread the bacon, preserved fish and preserved chicken legs in a big bowl.

4. Spread potato chips and add dried red pepper, lobster sauce, ginger slices and cooking wine.

5. Put the big bowl on the plate and put it in the steamer.

6. After the fire boils, turn to low heat and steam for about 40 minutes.

7. Serve with chopped green onion.

Exercise 2:

food

Bacon 100g, preserved chicken 100g, preserved fish 100g, chopped pepper, cooking wine, ginger, onion and edible oil.

working methods

1. Wash bacon and splash water. Slice for later use.

2. Wash the marinated fish with warm water, cut into thick slices and put them on the plate.

3. Chop the ginger.

4. Put bacon on the fish fillets.

5. Put a proper amount of chopped peppers into the bowl, add chicken powder made of Jiang Mo, cooking wine and pickled chicken, and mix well with cooking oil.

6. Pour the prepared chopped pepper on the bacon and steam it in a boiling pot for 15 minutes.

7. Sprinkle chopped green onion on the pot and serve.