Steamed braised meat with cured meat is one of the traditional famous dishes in Hunan. It is mainly made of bacon, chicken or duck, and fish, and is made of chicken soup or broth. It is steamed in a pot. The method is simple. It has a strong waxy aroma, is salty and sweet, is soft and not greasy! It has the effects of appetizing, dispelling cold, and digesting food! It belongs to Hunan cuisine. Because Hunan is relatively low-lying and has a warm and humid climate, in the past, fresh meat was not suitable for long-term storage, so people smoked bacon. People found that smoked bacon was not only easy to preserve, but also had a unique flavor, so it became a traditional delicacy in Hunan.

Fresh meat is not suitable for storage, but smoked bacon is antiseptic and durable. Gradually, people also developed the eating habit of eating bacon. As early as the Han Dynasty, the ancestors of Hunan used bacon to make delicacies. By the Qing Dynasty, such dishes were already very famous, and "steamed cured meat" was one of many cured meat dishes. Put bacon, chicken, and fish in a bowl, add some dried chili powder, and tempeh. Steam them in the pot. After steaming, add some sesame oil, etc. In addition to these three kinds of cured meats, cured duck, cured beef, cured sausages, dried cured incense, etc. can all be used for steaming. During the Chinese New Year, every household inevitably has a lot of surplus New Year's goods.

Fry the boiled fish in 60% to 70% hot oil until fragrant, and put it into the middle of the bowl. Mix the cured chicken and bacon with soy sauce and put them on both sides. Pile the remaining bacon, cured chicken and cured fish in a bowl, add fried laba beans, dried chili powder, MSG, sugar, and a little spiciness. The steamed cured meat should be good. When I was preparing New Year’s dishes this year, I really missed cured meats, so I bought cured meats, cured fish and spicy chicken legs with this old dish in mind.

Wash the bacon, chicken, and fish with warm water, put them into a bowl, steam them in a basket, and take them out. Remove the bones from the cured chicken, remove the skin from the cured meat, and remove the scales from the cured fish; cut the cured meat into 4 cm long and 0.7 cm thick slices, cut the cured chicken and cured fish into strips of approximately the same size, add Sichuan peppercorns, Sichuan peppercorns, dry them over slow fire, and then put Oil (a little more oil), stir-fry the Sichuan peppercorns until fragrant, add garlic slices, ginger slices and chili segments, stir-fry over low heat until fragrant, add about 1 tablespoon Laoganma black bean chili sauce, stir-fry until fragrant, add bacon Stir-fry the sausage and bacon evenly, then add soy sauce.