Production process
1, bacon, preserved chicken, preserved fish with warm water to wash, into the bowl of tile inside the cage steamed out. Bone chicken, bacon skin, preserved fish scales; bacon cut 4 cm long, 0.7 cm thick slices, preserved chicken, preserved fish cut into slightly the same size of the strip.
2, take a porcelain bowl, bacon, preserved chicken, preserved fish, respectively, skin down neatly discharged in the bowl, and then into the cooked lard, sugar and flavored meat broth on the cage steam rotten, removed from the buckle in the large porcelain plate into.
Note:
1, preserved meat is one of the main features of Hunan it has a variety of raw materials, mainly pigs, cows, chickens, fish, ducks and other species. The system of bacon: 5000 grams of pork with this, wash and filter the water, cut into 5 large strips, plus 250 grams of refined salt, 10 grams of pepper, fire nitrate 1.5 grams, 50 grams of sugar, pickled for 4 days after turning once, and then pickled for 3 days out of the wash with water, in the strip of meat at the end of the twine, hanging in the sun for 2 days, and then hung in the smoky room, with sawdust, dried fruit shells or chaff shells for smoke, continuous smoking for 36 hours, each strip of pork is smoked yellow, and then the smoke is not the same, but it's the same. Each strip of pork was smoky yellow, that is, into bacon. The system of wax chicken: the net chicken from the back of the spine part of the split, remove the food bag and internal organs, in the thigh meat thick parts of a knife, so that the ingredients into the flavor, curing methods with bacon. The system of preserved fish: 500 grams of fresh fish, each fish from the back of the spine to remove gills and internal organs, wash and filter the water, with 250 grams of salt, pepper 10 grams of nitrous oxide, 1.5 grams of sugar 50 grams of mixing, pickling 3 days after the wash, hanging in the sun for 2 days, and then hung in the smoky room to continue to smoke for 36 hours, that is, into the preserved fish.
2, preserved chicken first body bones, and then go to the leg bone, must be close to the bone into the knife, pay attention to keep the chicken shape intact. The preserved fish scales, backbone, sternum, and to maintain the shape of the fish. The bacon is in the center, the fish is on the left, and the chicken is on the right.
3, add dry red pepper, bean drums and steam flavor more fragrant.
4, the variety of preserved meat, can also be replaced varieties.
5, steamer cover tightly, medium heat steaming for about 1 hour or so hand is complete.
Features
This dish is heavy wax fragrance, salty and sweet to taste, red color, flexible and not greasy, slightly thick juice, and complementary flavors, each with its own way.