1, steamed ham. Main ingredients: ham 500 grams. Accessories: 150 grams of greens heart. Seasonings: 15 grams of chicken oil, ginger 8 grams, 20 grams of green onions, 1 gram of monosodium glutamate, 3 grams of salt, 15 grams of cooking wine. Practice: the ham "above" meat pierced into the fork, placed on the stove fire, with the flame prairie ham surface oil, put into a basin of warm water after soaking, scrape the skin with a knife, in the outer skin of the ham on the graver "human" pattern; scallions cut into sections, ginger slices; cabbage heart washed cut section; put the ham (skin side down) in a large bowl, add wine, scallion, ginger and stock (200 grams), into the drawer, set up in a pot of water with the amount of fire, boiling water, full steam 2-2.5 hours; steam until the meat is crispy and rotten, remove, fish out the scallion, ginger, skim the floating oil, turn the buckle in the soup bowl (skin side up); put the pot on the fire, put in the broth, bring to a boil, into the green cabbage heart section of the boil until broken; add refined salt and monosodium glutamate, seasoned with Fine salt and monosodium glutamate, adjust the taste, soup and then boil, pour into the melted cooked chicken oil, pour in a large soup bowl can be.

2, cold ham. Ingredients: white onion two sections, 160 grams of ham, monosodium glutamate, salt, vinegar, sesame oil in moderation. Onion cut into sections, ham cut into hobnail blocks, (or cut diagonal slices). Put the green onion and ham into a pot. Pour the salt, MSG and vinegar into the pot with warm water and mix well. Plate drizzled with sesame oil can be.

3, ham stewed elbow. Ingredients: 1 pork elbow, ham 1 cut, hydrated mushrooms, asparagus, green onions and ginger, cooking wine, broth, chicken essence, water starch, sesame oil. Practice: clean the pork elbow, put the pot of boiling water blanch through, put a little cooking wine, green onion and ginger cooked. Cooked pork elbow off the bone, the elbow meat sliced. Wash and hairy mushrooms and remove the tip, asparagus washed and sliced, ham sliced and spare. Arrange the mushrooms, asparagus, thinly sliced ham, and elbow slices in one layer. Let the soup cool, then remove the floating oil, strain and pour it into the dish with the elbow slices, not over the ingredients. Steam for 20 minutes on high heat, then reduce the heat to medium and steam until the ingredients are crispy. Decant the soup and pour it into the pot, add chicken broth, sesame oil, colored peppers and carrots, and thicken the sauce with water starch. Seasoned soup boiled, pour to the ham stewed elbow can be.