1. It takes fifty minutes to steam the meat.

2. The method of steaming meat is as follows: first prepare a piece of fat and lean meat. Place the whole piece of meat in a pot under cold water, add onion, ginger and aniseed and cook for about 30 minutes. After cooking, take it out, put it in a large bowl, cut it into large pieces, and add ginger slices and aniseed. Add appropriate amount of MSG, salt, sugar and light soy sauce. Finally, add an appropriate amount of cooking oil and steam for about fifty minutes.

3. Precautions for steaming meat. The most important step in steaming meat is to fry first and then stew. The meat should be stir-fried first, and the fish should be fried first. There is also a trick here. When stir-frying meat, you should add less oil and stir-fry out the oil in the meat so that it is fat but not greasy. When frying fish, if you use the oil used to fry fat meat to fry the fish, fry the skin to make it thin. After the skin is hardened and then colored and stewed, the taste will be extra fragrant.