Ingredients: pork belly, grass carp, japonica rice, green vegetables (freely prepared according to different seasons and tastes), salt, soy sauce, red fermented milk, Jiang Mo, Shaoxing wine, chicken essence, sugar, cinnamon, clove and star anise.
Practice: Wash the japonica rice, dry it, put it in a wok, stir-fry for three minutes, add cinnamon, clove and star anise, stir-fry for three minutes, and grind it into powder the size of roe. Cut pork belly and grass carp into 5cm square thick slices, dry the water with a cloth, add refined salt, soy sauce, red fermented milk, Jiang Mo, Shaoxing wine, chicken essence and white sugar, mix well together, and marinate for 10 minute. Wash vegetables (amaranth, taro, beans, pumpkin, radish, chrysanthemum, lotus root) and cut them into sections, or cut them into pieces, mix them with fish and meat, and steam them with rice. The steamer is a small cedar barrel. Rice is placed at the bottom, vegetables are evenly spread on it, and fish and meat are placed on the vegetables. Cover tightly and steam for about 40 minutes.
2. Steamed bowl with dried bamboo shoots and crispy meat
Ingredients: Pork belly 400g starch 1 30g egg, 2 soy sauces, 3 tablespoons (30ml) onion 1 ginger 1 garlic, 3 cloves pepper 1 teaspoon (5g) salt 1 teaspoon (5g) coriander/kloc-0.
Practice: Pork belly is cut into small pieces 1cm wide and 4cm long. Slice the onion obliquely. Slice ginger and garlic together. Wash and chop coriander. Soak dried auricularia auricula in clear water, and then choose small flowers. Water-soaked winter bamboo shoots are cut into comb pieces. Pour the starch into a steaming bowl, beat in the eggs and mix well, then slice the pork belly and marinate it in a layer of egg paste 10 minute. Heat the oil in the pan over medium heat. When the heat reaches 50%, put the pork belly slices into the pot (to prevent them from sticking to each other), fry them slowly over medium heat until golden brown, and take out and drain the oil. Leave the bottom oil in the pot, heat it, add onion slices, ginger slices, garlic slices and pepper to stir fry until fragrant, then add fungus and soaked winter bamboo shoots to stir fry for a while, and then add a proper amount of water (80ml), salt, Shaoxing wine and soy sauce to stir fry evenly. Pour the fried black fungus and winter bamboo shoots into the pork belly slices and mix well.
3, braised chicken steamed bowl
350g tender chicken. 75 grams of bamboo shoots, 75 grams of water-borne fungus. Onion 10g, white soup 250g, monosodium glutamate 15g, wet starch 25g, Shaoxing wine and cooked lard 35g, soy sauce 30g and sugar 10g.
Practice: soak the chicken in boiling water for 2 minutes, take it out, let it cool and cut it into small pieces 5 cm long and 2 cm wide. Heat a wok with high fire, add 25g lard, add onion and stir-fry until fragrant, then add chicken nuggets, add Shaoxing wine, soy sauce, white sugar and white soup, boil and heat with low fire until it becomes thick, then take out the chicken nuggets and put them in a steaming bowl with the chicken skin facing down. Cut the fresh bamboo shoots into rolling pieces, and put them into a chicken juice pot with fungus to cook slightly. Take it out and spread it in a bowl of chicken nuggets, then pour the remaining soup into the pot, cover the chicken nuggets in the pot, add monosodium glutamate to the soup, thicken it with wet starch, pour in 10g cooked lard, and pour it evenly on the chicken nuggets.