The eight bowls are actually eight dishes and eight bowls of sixteen dishes made of pork. Because of the prevalence of Confucianism and Taoism at that time, people worship the number "eight". At that time, the restaurant preoccupation on the eight immortal table, each table sits on eight people, on eight dishes, all with a large bowl of clear color. Mainly consists of four meat and four vegetarian. Four meat dishes: square pork, crispy pork, buckled elbow, meatballs, etc., made from selected elbow meat and haunch meat; four vegetarian dishes: tofu (deep-fried tofu or white tofu), seaweed, vermicelli, and seasonal vegetables (e.g., radish, cabbage, eggplant, etc.). Its meat dishes are all boiled and then steamed using a unique technique, following strict procedures and processes. Its skills are mainly in the selection of materials, knife skills, mastery of fire and the choice of ingredients.

Stewed Chicken Nuggets Steaming Bowl

Features

Tender chicken nuggets, fresh and juicy flavor, and bright yellow color.

Ingredients

Tender chicken 350g. 75 grams of bamboo shoots, 75 grams of fungus. 10 grams of green onion, 250 grams of white soup, 15 grams of monosodium glutamate, 25 grams of wet starch, 35 grams of wine, cooked lard, 30 grams of soy sauce, 10 grams of sugar.

Procedure

Chicken into the boiling water blanch 2 minutes, fish out, cooled and cut into 5 cm long, 2 cm wide small pieces. The frying pan on a high flame, under 25 grams of lard into the onion stir-fried until fragrant, you can enter the chicken plus wine, soy sauce, sugar and white soup, boil and then move to the micro-fire, until the soup is thick and thick, the chicken out, skin side down in the steaming bowl. Cut the fresh bamboo shoots into rolling material pieces and put them into the chicken juice pot together with the water-sprouted fungus, and bring to a slight boil. Fished out, spread in the chicken pieces bowl, and then decant the remaining soup into the pot, chicken pieces covered in the plate absentee pot of soup add monosodium glutamate, with wet starch thickening, dripping cooked lard 10 grams, evenly poured on the chicken pieces that is complete.