Fat chicken (200g), sugar (6.5g), sweet noodle sauce, fermented rice wine, soy sauce, rice noodles, sesame oil, whole peppercorns, minced onion and ginger, lard (a little), pepper, rice wine, cooked peas , refined salt, bean paste

Preparation method?

1. Cut the chicken into thick slices about 1 inch long, and mix with sweet noodle sauce, bean paste, sugar, soy sauce, green onion, minced ginger, Mix with rice wine, pepper, fermented rice wine and other seasonings.

2. Stir-fry the rice until yellow, add Sichuan peppercorns and stir-fry together, grind into powder, add lard and sesame oil, mix evenly with the chicken slices and put it in a bowl, then mix in the cooked peas Rice noodles and pepper powder, add a little salt, put them on a bowl, steam them in a basket, turn them over on a plate and serve

Ingredients: 8 taels of pork belly with skin.

Ingredients: 25 grams of shredded ginger and green onions, 25 grams of fried rice noodles, 0.8 taels of sweet noodle sauce, and 0.5 taels of white sugar.

1 Scrape the pork belly skin into 10 cm long and 0.5 cm thick slices;

2 Add fried rice noodles, sweet noodle sauce, white sugar, a little starch water, shredded ginger and green onion and mix well Steam for 5 hours and serve.

Main ingredients: 500 grams of pork ribs (pork belly), 250 grams of lotus root.

Accessories: 75 grams of rice.

Seasoning: 20g sweet noodle sauce, 3g white sugar, 1g pepper, 10g rice wine, 3g cinnamon, 2g star anise, 5g spring onion, 2g cloves, 2g ginger, 4g salt , 2 grams of MSG, 15 grams of soy sauce, and 20 grams of bean curd juice.

1 Cut the pork into 4 cm long, 2.5 cm wide and 1 cm thick strips, drain the water with a cloth and put it in a bowl;

2 Drain the pork and add Mix refined salt, soy sauce, sweet noodle sauce, fermented bean curd juice, ground ginger, rice wine, monosodium glutamate, and white sugar together and marinate for 5 minutes;

3 Place the rice in an iron pot and stir-fry over low heat for 5 minutes until it turns yellow , add cinnamon, cloves and star anise and stir-fry for 3 minutes and remove from the pot;

4 Grind the fried rice into powder the size of fish roe to make five-spice rice noodles;

5 Old lotus root Scrape and clean, remove the lotus root joints, and cut into strips 3 cm long and 1 cm thick;

Add 25 grams of refined salt and five-spice powder to the 6 lotus root strips, mix well, and put it in a bowl to taste;

7 Mix the marinated pork with five-spice powder evenly;

8 Place the mixed five-spice powder pork with the skin on the bottom of the bowl, place it neatly in the bowl, and garnish the meat strips on both sides ;

9Put the bowl containing the pork and the bowl containing the lotus root into the basket together, steam over high heat for 1 hour and take it out;

10Put the steamed lotus root into the bottom of the plate first. Then flip the steamed meat over the lotus root, sprinkle with pepper and chopped green onion and serve.

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