Northern steamed casserole home practices with specific steps are as follows:

1, to the meat or big stick bone (or chicken) after cleaning, into the pot to cook.

2, to the lean meat into a meat mixture, into the appropriate amount of chopped green onions, ginger (do not like to eat ginger can not be put) pepper, monosodium glutamate, sesame oil, soy sauce, salt, like mixing dumplings as well as mixing spare.

3, from the soup pot out of some soup, but not too hot, warm soup can be.

4, when the pork, or big stick bone (chicken) boiled rotten cooked, fish them out and placed in a pot, and then put some of the previously put in the soup with a strainer to fish out the condiments, that is, the soup can not have other impurities.

5, while the soup bubbling wide open when, violently poured into the adjusted starch, the live starch into a paste, and then taste the taste of salty, according to taste to decide whether you need to add salt; punch not too thick, not too thin.

6, will be flushed good starch paste, poured into the prepared container, (now the container is generally stainless steel shallow plate, the previous grandmother's generation used Xuanzi in the market has been unable to find.) Put into the steamer drawer to steam, usually need forty minutes to steam.