1. Wash the preserved meat, preserved chicken and preserved fish with warm water, put them in a bowl tile, steam them and take them out. Boneless preserved chicken, peeled preserved meat, and scaled preserved fish; Cut the bacon into pieces with a length of 4 cm and a thickness of .7 cm, and cut the preserved chicken and the preserved fish into strips with the same size. Steaming bacon
2. Take a porcelain dish bowl, put bacon, preserved chicken and preserved fish in the bowl neatly with their skins down, then add cooked lard, white sugar and seasoned meat broth, steam them in a cage, take them out and buckle them in a large porcelain dish.
note 1, "preserved meat" is one of the main characteristics of Hunan. It has a variety of raw materials, mainly including pigs, cattle, chickens, fish, wild ducks and other varieties. Waxed pork: 5g of pork with this pork is washed, filtered, cut into 5 strips, added with 25g of refined salt, 1g of prickly ash, 1.5g of mirabilite and 5g of white sugar, turned once after 4 days of pickling, then taken out after 3 days of pickling, washed with clear water, tied with hemp rope at one end of the strips, hung in the sun for 2 days, and then hung in a fumigation room with sawdust, dried fruit shells or sugar.
preserved chicken: cut the clean chicken from the back, remove the food bag and internal organs, and cut a knife on the thick thigh to make the seasoning taste. The curing method is the same as that in preserved meat. Cured fish: 5 grams of fresh fish, each fish is cut open from the back to remove gills and internal organs, washed and filtered to remove water, mixed with 25 grams of refined salt, 1 grams of pepper seeds, 1.5 grams of sodium nitrate and 5 grams of sugar, marinated for 3 days, washed, hung in the sun for 2 days, and then hung in a smoking room to continue smoking for 36 hours to obtain cured fish.
2. The dried chicken should be boned first, and then the leg bones should be boned. Be sure to stick to the bones and enter the knife, and pay attention to keeping the chicken shape intact. The preserved fish is scaled, the back bone and sternum are removed, and the shape of the fish is maintained. Bacon is in the middle, preserved fish is on the left, and preserved chicken is placed on the right and neatly discharged into the bowl.
3. Add dried red pepper and fermented soya beans to steam for better flavor.
4. There are various varieties of preserved meat, and varieties can also be changed.
5. Cover the steamer tightly, and steam for 1 hour on medium fire.