15g of bacon, 15g of preserved chicken, 15g of preserved fish, 1g of laba beans, a little red pepper, 15g of sesame oil, a little onion, 25g of dried Chili powder, a little soy sauce, a little sugar and 5g of monosodium glutamate

Preparation method:

1. Slice the bacon and roast chicken.

2. Blanch the bacon, chicken and fish separately, then blanch the laba beans and fry them for fragrance;

3. Deep-fry the blanched preserved fish in a 6% to 7% hot oil pan and buckle it in the middle of the buckle bowl. The preserved chicken and bacon are mixed and colored with soy sauce, and then placed on both sides respectively. The remaining preserved meat, preserved chicken and preserved fish are stacked in a button bowl, and the fried laba beans, dried pepper powder, monosodium glutamate and white sugar are added, steamed in a cage for one hour, then taken out and turned over in a nest plate, and finally sprinkled with onion and red pepper, and sprinkled with sesame oil.