Then apply a layer of honey on the skin of the meat, heat oil, and fry with the skin side down until the sauce turns red. The meat is not yet cold when it is put into the oil pan, so that the aroma of the meat and the sauce are integrated. Cut into thick slices, put them into a bowl with the skin side down, add a layer of prunes, pour a little soy sauce evenly, and steam until cooked. The sixth bowl is potatoes stewed with loose meat. Roll the shredded pork in starch, then dip it in egg liquid and deep-fry it until medium done. Cut the potatoes into cubes, add stock, star anise, fried meat, stew together until cooked, add shredded green onion and minced ginger and take it out of the pot. The cooking method of Zhengding Eight Bowls is based on steaming in a steamer. After processing it according to the procedure, it is steamed in the steamer. The meat made in this way is fat but not greasy, has a delicious salty flavor and a long aftertaste. Fragrance lingers on lips and teeth.

For northern steamed pork, soy sauce, ginger, green onion, golden hook, and pepper powder are added, and steamed with a little oil until soft. Sichuan steamed pork is steamed with bean sprouts, soy sauce, and Sichuan peppercorns until soft. Each has its own flavor. The editor's northern steamed pork is very effective and is a true recipe for the elderly. The regional classifications include: Tengzhou eight bowls, Anhui eight bowls, Zhengding eight bowls, Linqing eight bowls, Wutai eight bowls, Wanshan eight bowls, Xuzhou eight bowls, Yancheng eight bowls, Hefei eight bowls, Linyi eight bowls and many other places. Different specialties of cooking. Eight kinds of pumpkin stewed rice, green broad bean stewed rice, boiled sweet and crispy rice dumplings, boiled edamame, roasted eggplant, cold cucumber, and boiled old pumpkin (also known as "melon" and "plant ham")! How about it? Is this long article of mine a feast for your eyes?

It mainly uses local materials, combines meat and vegetables, pays equal attention to soups and vegetables, and is processed carefully. It emphasizes fatness and is affordable. Judging from the dishes served at banquets in various places, most of them are steamed, braised, and braised. Although there are spicy dishes such as bacon or bream garnished during the banquet, most of them are "eating" salty and fresh flavors. Although the New Year customs and foods vary from place to place, the feeling of coming soon is the same. I miss you so much! The once lively and joyful childhood days and the strong flavor of the New Year in the simple food! In the past few years, it has become more popular in restaurants here to eat the eight bowls. Many restaurants have several eight bowls of dishes! The basic methods are the same!