1. Practice and ingredients of steamed chicken:

Steamed chicken has become a famous dish in central Yunnan because of its special cooking method and fresh soup. Steam pot chicken was circulated among the people as early as the Qianlong period of the Qing Dynasty. Before liberation, there was a famous restaurant selling steamed chicken called "Xiuyi". Later, Tianma Steamed Pot Chicken was added, which is also a famous nourishing dish in Kunming. The steamer for steaming chicken is made of special pottery in Jianshui County, where pottery is rich and has a long history. The steamer developed here looks like a water chestnut, and there is a hollow tube in the center of the steamer, which runs from the bottom of the steamer to the upper cover. The appearance is also simple and generous. When steaming the chicken, cut the raw chicken into pieces, put it in a steamer, add seasonings such as ginger and refined salt, add precious Yunnan medicinal materials such as Panax notoginseng, Cordyceps sinensis and Gastrodia elata, and cover. Put the steamer on another soup pot filled with water. After the water is boiled, the steam in the soup pot will rush into the steamer from the hollow tube and steam for three or four hours before eating. The chicken is tender and the soup is delicious. Pigeons and ribs steamed in this way have more flavor, and have the effects of nourishing and strengthening the body, eliminating diseases and prolonging life.

Steamed chicken with ginseng

Ingredients: a clean hen, ginseng, mushrooms, broccoli, ham, refined salt, cooking wine, onion, ginger, monosodium glutamate and chicken soup.

Methods: Cut the clean hen into pieces 3 cm long and 1 cm wide, blanch them in boiling water, then wash them with cold water and drain them. Slice blue slices, ham and mushrooms, cut onions, pat ginger slices loose, put them on with toothpicks, and slice ginseng with boiling water 10 minute. Put the chicken in a steamer, then add ginseng, broccoli, ham, mushrooms, onions, ginger, monosodium glutamate and chicken soup, steam in a drawer, take it out, and remove the onions and ginger.

2. Steamed fish and steamed seafood just replace chicken with fish or seafood ~ There is no difference in ingredients.

I hope I can help you ~