2. Use dried peas, grind the petals and peel them. First, soak the high-quality peas in water to remove the shells, soak them in water, then grind them into slurry, filter them with a sieve, then put the slurry into a pot and slowly cook it into a paste with slow fire. After cooling, it becomes pea powder. Water is mixed and ground into slurry, filtered, boiled into paste, cooled and coagulated. The texture is delicate and tender, the color is turmeric, and the taste has the special fragrance of peas. The pea powder is cut into small pieces with a knife, and can be eaten hot or cold after cooking. Put it in a pot and fry it with fragrant oil and cooked lard. When it is half cooked, take it out and air it. Then put it in a pot and fry it until it is cooked.
3. Steamed chicken is one of the famous dishes in Yunnan, which was circulated among the people in southern Yunnan more than 2,000 years ago. Jianshui produces a unique earthenware steamer, called a steamer, which is specially used for steaming food. The practice of steam pot chicken is to clean the pheasant and cut it into small pieces, put it in a steam pot with ginger, salt, onion and tsaoko, cover it, put the steam pot on a soup pot filled with water, plug the gap with gauze to avoid steam leakage, and then cook it on the fire. After the water in the soup pot is boiled, the steam will gradually steam the chicken through the steam nozzle in the middle of the steam pot (usually it takes 3-4 hours). Because the soup is condensed by steam, the umami flavor of the chicken is less lost in the steaming process, so the original flavor of the chicken is basically maintained.