Wax flavors combined steam, is a traditional dish in Hunan, belongs to the Hunan cuisine. It is made of preserved pork, preserved chicken, preserved fish, chicken soup and seasonings, and steamed in a pot. The practice is simple, its wax aroma, salty and sweet taste, soft and not greasy, have appetizing cold, digestion and other effects.

I, practice 1

Ingredients: 200 grams of preserved meat, 200 grams of preserved chicken thighs, 200 grams of preserved fish, 1 potato, 15 grams of tempeh, 4 dried red chili peppers, 1 tbsp of cooking wine, 3 slices of ginger, 1/2 tsp of sugar.

Practice:

1. Clean the bacon, preserved fish and preserved chicken legs, then put them into boiling water for a while and fish them out.

2 The preserved chicken thighs are sliced after picking out the bones, and the preserved meat, preserved fish and potatoes are also sliced separately and set aside.

3. Lay the bacon, preserved fish and preserved chicken legs in a large bowl.

4. Then lay the potato slices, put the dried red chili, black beans, ginger, and the cooking wine.

5. Turn the large bowl upside down on a plate and place it in the steamer.

6. Turn the heat to medium-low and steam for about 40 minutes.

7. Plate and sprinkle chopped green onion to serve.

Second, practice 2

Ingredients: 100 grams of bacon, 100 grams of preserved chicken, 100 grams of preserved fish, chopped peppers, cooking wine, ginger, green onions, cooking oil in moderation.

Practice:

1. Wash bacon and fly water. Cut slices and set aside.

2. Warm water to wash the preserved fish cut thick slices of code in the dish.

3. Ginger minced.

4. Put the bacon on the fish slices.

5. Bowl put appropriate amount of chopped pepper, add ginger, cooking wine, preserved chicken made of chicken powder, cooking oil and mix well.

6. Pour the seasoned chopped pepper on the preserved meat, into the pot of boiling water on high heat and steam for fifteen minutes.

7. Out of the pot sprinkled with chopped green onions can be served.