because of the different parts of ham, the method is different. The whole thigh can be divided into four parts: fire claw, fire hoof, waist peak and oil dripping. "Huozhua" and "Huozhua" should be accompanied by fresh trotters and stewed with slow fire. These are the famous dishes "Jinyinzhu" and "Jinyinzhu". "Dropping oil" is suitable for cooking soup to taste, accompanied by hairy bamboo shoots and winter bamboo shoots, which is called fire bamboo shoots; Accompanied by wax gourd, called fire governor wax gourd; Those who are accompanied by tofu are called Huodu tofu, etc., and "Huodu bamboo shoots" are the most famous. "Yaofeng" is suitable for steaming and slicing, and can be used to make famous dishes such as "Sliced Ham", "Painan Ham" and "Dense Juice Ham", which can be used as accompaniment to rice, wine and tea. Among the famous dishes, "sliced ham" is the most appreciated by the world. "Sliced ham", 228 yuan per plate, cut into 48 pieces, arranged in an arch bridge shape, sliced evenly and neatly, sprinkled with some white sugar, monosodium glutamate and yellow wine, steamed in a steamer for about 15 minutes, and the white sugar melted. The smell of wine is in my legs. The color is ruddy and delicious. When eating ham, you should know the common sense of handling ham first. If you don't understand or neglect to handle ham, it will seriously affect the color, aroma and taste of ham, and even make people anorexia. Especially after cutting off a piece of ham, the brown protective layer of the meat surface must be carefully cut off; Wipe the leather surface with thick paper first, and then scrub it with warm water. Wash the whole ham to be eaten, soak a small amount of alkaline noodles in warm water, and then rinse with water. If you don't eat the ham skin for the time being, you can leave it on your original leg for the time being, and don't cut it off yet.

seasoning for steamed ham: 5g of yellow rice wine, 25g of white sugar and 1g of monosodium glutamate. Practice: 1. Cut the finished ham into 26 long squares with a length of 2.6cm, a width of 1.9cm and a thickness of .7cm (each with a fat);

2. When loading the tray, 5 pieces of the lower layer are arranged in pairs, 3 pieces are placed in the middle, 4 pieces of the middle layer are arranged in pairs, and 5 pieces of the upper layer cover;

3. Put the sugar, yellow wine and monosodium glutamate into a casserole and melt them with low fire. When they become sticky, pour them into a bowl, cool them, pour them on the ham pieces, put them on a plate and put them in a cage, and steam them with high fire for 1 minute.

4. After the cage is put on, one corner of the cage cover must be uncovered to prevent excessive impact of steam, so that the ham in the plate is flat and not crisp, the sugar juice poured is even and moist, and the seasoning penetrates into the inner layer of the ham.

steamed ham with taro 1. Peel taro, wash it and cut it into pieces for later use; Slice the thin and oily ham for later use. 2. Sandwich the taro slices with the ham slices, that is, one slice of ham and one slice of taro, and put them in a bowl. 3. Boil the water, put the cooked ham taro in a steamer, and steam it for 2 minutes. The taro and ham can absorb flavor nutrients from each other. The fat and salty taste of the ham absorbed by taro will not be so greasy and crispy. Ham absorbs the lingering fragrance of taro after giving it oil, which makes it more delicious.

Take a piece of ham, steam it, cut it into thin slices, steam each slice between two pieces of wax gourd, and the fragrance of ham will enter the wax gourd. This is a very good practice in summer. You can try it.