Raw materials: pork belly 600g, fresh lotus leaves 3, sesame oil 15g, cooking wine 20g, soft sugar 35g, indica rice 100g, onion 5g, ginger slices 15g, preserved milk 1 piece, cinnamon 2g and star anise 2g.

Cooking method: Wash the indica rice clean. Cut the pork into 6.5cm long cubes 10, put it in a bowl, add soy sauce, cooking wine, sugar, onion, ginger and fermented milk (crush), mix well, soak for 30 minutes, then pick out onion and ginger, mix with fried rice flour, put it in a bowl with the skin facing down, cover it with onion and ginger, steam it in a cage with high fire until the meat is crisp and rotten. Wash the lotus leaves and remove the ribs on the back, and put them in a boiling water pot for a while. Dry the water with a cleaning cloth and cut it into 10 pieces. Put the meat that has just come out of the cage on the lotus leaf piece by piece, pour sesame oil on it respectively, wrap it piece by piece, put it in a lunch box, steam it in the cage for about 5 minutes with high heat, and take it out.

2. Steamed chicken with lotus leaf powder

Raw materials: chicken breast and drumstick 1 kg and a half, steamed rice noodles 8 liang, fresh lotus leaves 4 liang, pork plate oil 3 liang, scallion, ginger slices, cinnamon, star anise, clove, white sugar, Shaoxing wine, soy sauce, fresh soup and sesame oil.

Practice: cut chicken and pork suet into pieces, put them in a bowl together, add ginger, onion, Shaoxing wine and soy sauce to taste; Wash the lotus leaves and cut them into sectors (two pieces more than chicken pieces), remove the old tendons on the back, scald them in a boiling pot and dry the water; Put the rice noodles in a bowl, add fresh soup, soy sauce, sugar and sesame oil and stir them into paste. Put the soaked chicken pieces and pig's plate oil into the paste and mix well. Put them in a plate with a lotus leaf, cover them with a lotus leaf and steam them for 30 minutes until they are crisp and rotten. Spread the remaining lotus leaves with the back facing upwards, divide the steamed chicken evenly on the lotus leaves, pack them into rectangles, arrange them neatly in a plate, steam them in a cage for 5 minutes, take them out and smear them with sesame oil.

3. Steamed duck with scallion oil

Ingredients: light fat duck 1 only about 1 500g, 8 shallots, vinegar1teaspoon, appropriate amount of pepper and cornflour.

Production: Cut the duck from the back, take out the internal organs, wash and filter. Apply proper amount of raw flour to duck evenly. Knot 5 grams of onion, and cut the rest into 3.3 cm long scallions. Heat the pan, add oil, and when it is about 70% cooked, put the duck belly down into the pan, fry until the skin bubbles, take it out, and pour it into the pan to fry the oil. Put the original pot on a big fire, add 4 cups of water, vinegar, pepper, salt and duck, and cook until it boils, skim off the floating foam, cover it, simmer for about 5 minutes with low fire, take it out and put it in a dish (duck belly up), put the onion in a cage and steam for about 2 hours until the duck is crisp and rotten, and take it out. Pick off the onion knots. Set fire to the wok, add oil, and burn it until it is half-ripe. When the onion is golden brown, pour the oil and onion on the duck.