1. Small Crispy Pork Steam Bowl Method:

1. Cut the pork belly into small slices 1cm wide and 4cm long. Slice green onions diagonally. Thinly slice the ginger and garlic together. Wash and chop coriander. Soak the dried fungus in water and cut it into small florets. Cut the winter bamboo shoots into slices.

2. Pour the starch into a bowl, beat in the eggs and mix well, then add the pork belly slices and coat with a layer of egg batter, marinate for 10 minutes.

3. Heat the oil in the pot over medium heat. When it is 50% hot, put the pork belly slices into the pot one by one (to prevent them from sticking to each other) and fry slowly over medium heat until golden brown. , then remove and drain the oil.

4. Leave the oil in the pot, heat it up, add the green onion slices, ginger slices, garlic slices and Sichuan peppercorns and saute until fragrant, then add the fungus florets and water-cooked winter bamboo shoots and stir-fry for a while, then adjust Add appropriate amount of water (80ml), salt, Shaoxing wine and dark soy sauce and stir-fry evenly.

5. Pour the fried fungus and winter bamboo shoot slices into the pork belly slices and mix evenly, then put it into a steamer and steam over high heat for 45 minutes. 6. Finally, take out the crispy pork from the steamer and sprinkle with chopped coriander.

2. How to make steamed sliver meat bowl:

1. The meat should be fat and lean. First, put the purchased meat through boiling water, mainly to remove the surface of the meat. After soaking the meat, put it aside to cool down and dry the surface moisture, then wrap the whole piece of meat with honey and set it aside for later use;

2. Heat the oil in the wok , then put the honey-coated meat pieces skin down into the oil and fry slowly over low heat. Of course, fry each side of the meat until the surface is excellent. Then put the fried and colored meat pieces aside to cool. Cut the cool meat into large slices and put them neatly into a large bowl with the skin side down;

3. Take out a small bowl and pour in soy sauce, a little salt and warm water, mix well, and then add it to the bowl. Put it into the meat bowl, the soup does not cover the meat, and then add tangerine peel, star anise, ginger slices, and green onion segments on top of the meat;

4. Boil the water in the steamer, put the meat bowl on top, and steam for 30 seconds minute. After 30 minutes, take out the steaming bowl and let the soup fall out. Pick out the tangerine peel, star anise and other ingredients on it, then take out a medium-sized plate and place it on the steaming bowl, and put the meat upside down on the plate;

5 , Pour the poured soup back into the wok, add a little chicken essence and bring to a boil, then pour the juice over the meat, and then sprinkle some garlic sprouts on the meat for decoration.

3. Braised Chicken Steam Bowl Method:

1. Cut one chicken into pieces, wash and drain the blood. Marinate with green onions, ginger, cooking wine, and dark soy sauce for 15 minutes.

2. Soak the soybeans, drain and set aside.

3. Cut green onions into sections, slice ginger, peel whole garlic, and add appropriate amounts of peppercorns, cinnamon, star anise, bay leaves, and dried chilies. 4. Heat an appropriate amount of oil in the pot until it is 70% hot, add chicken pieces and soybeans, and stir out the oil in the chicken.

5. Add dark soy sauce, cooking wine, sugar, chicken powder, and ten pieces in sequence. Stir-fry the chicken with Sanxiang and Pixian Douban until the flavor is infused, then add the soaked soybeans and stir-fry for a while.

6. Pour in an appropriate amount of boiling water until it is level with the chicken pieces. Too much water will affect the taste of the soybeans. 7. After the water boils again, pour it into the pressure cooker and simmer for 12-15 minutes. 8. After 12 minutes, it will be ready to serve.

4. Braised Hairtail Steamed Bowl Method:

1. Wash the hairtail, mainly to remove the black membrane in the belly of the fish. Wash the hairtail fish and cut into sections and set aside.

2. Add flour and white pepper to an egg to make a paste.

3. Put the marinated hairtail into the batter and dip it evenly into the batter.

4. Add an appropriate amount of oil to the pot. When it is 60% hot, add the hairtail and fry both sides until it turns yellow. 5. Heat the wok, add oil and stir-fry the peppercorns and aniseed until fragrant. 6. Add the fried hairtail and then add the white wine. 7. Pour rice vinegar along the edge of the pot. 8. Add light soy sauce and dark soy sauce.

9. Add onion, ginger, garlic, sugar and appropriate amount of salt, and add appropriate amount of boiling water until the fish will be covered by the boiling water. 10. After the fire comes to a boil, turn down the heat, cover and simmer for 15 minutes, then reduce the juice over high heat and take it out of the pot.

5. Sixi Meatball Steam Bowl Method:

1. Prepare the materials, peel and chop the water chestnuts, chop the mushrooms, chop the meat, and chop the ginger and green onions.

2. Add chopped water chestnuts, chopped mushrooms, chopped ginger and green onions to the minced meat, and then add other ingredients in the meatball ingredients: starch, dark soy sauce, salt, and sugar. 3. Stir vigorously in one direction.

4. Take an appropriate amount of minced meat, ball it up a little, and beat it with both hands thirty times to make the meatballs firm. 5. Add oil to the pot, heat it up, and add the meatballs. 6. Fry over medium heat until the surface is golden brown and take out.

7. Put the soup ingredients into the pot, add appropriate amount of water, and bring to a boil. 8. Add the fried meatballs, bring to a boil, then turn to low heat and cook slowly.

9. In your spare time, blanch the seaweed and cabbage in boiling water and arrange on a plate.

10. When the soup is almost cooked, take out the meatballs and place them on the cabbage leaves.

11. Remove the green onion segments, add water starch to the remaining soup in the pot, thicken the soup, and pour the juice onto the meatballs.

6. Eight-treasure sweet rice steamed bowl Method:

1. Mix blood glutinous rice and glutinous rice evenly, wash them thoroughly, and soak them in a bowl for 12 hours. Wash the red beans, pick out the empty beans floating on the water, and soak them in a bowl for 12 hours.

2. Take a large bowl, smear a layer of cooked lard on the inner wall, place some peanuts and preserved apricots in the designed shape on the bottom of the bowl, then fill it with a layer of soaked mixed glutinous rice, and place it in the bowl. Place another layer of red beans on the mixed glutinous rice, then fill in another layer of mixed glutinous rice, and so on. Fill the bowl with all the remaining ingredients, and finally cover it with glutinous rice. 3. Add an appropriate amount of cold water to the bowl (level with the glutinous rice), cover with plastic wrap and set aside.

4. Heat the water in the steamer over high heat, put it into a large bowl covered with plastic wrap, cover and steam for 40 minutes. After taking it out, remove the plastic wrap and put the rice into a plate and set aside.

5. Melt the lard in the wok over medium heat, add 100ml cold water to boil, add water starch to thicken the sauce, turn off the heat and add sugar osmanthus to make crystal glutinous rice juice. Pour the crystal glutinous rice juice over the rice.