May I ask how to make lap mei steaming

Steamed cured meat, it is a local traditional famous dish, and belongs to Hunan cuisine. It is made of preserved pork, preserved chicken, preserved fish, chicken soup and seasonings, steamed in a pot. The method is simple, its wax fragrance is heavy, salty and sweet, palatable, flexible and not greasy, and has the effects of appetizing and dispelling cold, eliminating food.

How to make it: Method 1.

Ingredients. 200 grams of bacon, 200 grams of preserved chicken thighs, 200 grams of preserved fish, 1 potato, 15 grams of tempeh, 4 dried red peppers, 1 tablespoon of cooking wine, 3 slices of ginger, 1 2 teaspoons of sugar.

Method:1After cleaning the bacon, preserved fish and cured chicken thighs, put them in boiling water and blanch them out.

2 Remove the bones of the cured chicken thighs and slice them, and slice the bacon, preserved fish, and potatoes separately for later use.

3.Spread the bacon, preserved fish and chicken thighs in a large bowl.

4.Then spread the potato slices, put the dried red peppers, tempeh, ginger slices, and add cooking wine.

5.Place the bowl on a plate and place in the steamer.

6.After the heat boils, turn to medium-low heat and steam for about 40 minutes.

7.Serve on a plate with chopped green onions.

Method 2: Ingredients.

100 grams of bacon, 100 grams of preserved chicken, 100 grams of preserved fish, chopped pepper, cooking wine, ginger, green onions, and an appropriate amount of edible oil.

Method. 1.Wash the bacon and fly the water. Slice and set aside.

2.Wash the preserved fish in warm water, cut into thick slices, and put them on a plate.

3.Finely chop the ginger.

4.Place the bacon on the fillet.

5.Put an appropriate amount of chopped pepper in a bowl, add minced ginger, cooking wine, chicken powder made of preserved chicken, and mix well with cooking oil.

6.Pour the prepared chopped pepper over the cured meat, put it in a pot of boiling water and steam it over high heat for 15 minutes.

7.Remove from the pan and sprinkle with chopped green onions and serve.

Ingredients: preserved chicken thighs, bacon, potatoes, preserved fish, tempeh, dried red peppers, ginger slices, sugar, cooking wine.

Steps: 1. Rinse the bacon, preserved fish and chicken thighs with water, then blanch them in boiling water and remove them. 2. After the bones in the cured chicken thighs are raised, cut the meat into slices, and cut the preserved fish, bacon and potatoes into slices separately for later use.

3. Put the sliced preserved fish, bacon and cured chicken thighs together in a large bowl.

4. Spread a layer on top of which we have cut potato slices, add dried red peppers, ginger slices and tempeh, and finally put some cooking wine, an appropriate amount of cooking wine is enough, not too much. 5. Prepare a plate, then put the big wrist containing preserved fish, bacon and cured chicken thighs on this plate, and put it in the pot to steam. 6. First choose to boil over high heat, then switch to medium-low heat and steam for about 40 minutes, then you can get out of the pot.

7. After removing from the pot, put it in a house, sprinkle an appropriate amount of chopped green onions on top and serve.

How to make lap-mei steaming?

Steamed with wax pig ears, sausages, and preserved fish is generally steamed together to be considered authentic.

Rinse all the cured meat, drain and set aside. First, the bacon is cut off from the pork skin, the skin is relatively hard and not easy to steam. Cut the bacon with the skin off, cut it into thin slices with a knife and put it in a bowl for later use.

Cut the sausage diagonally into diamond-shaped slices and chop the small half of the salted fish into small pieces. Cut the tofu evenly into suitable slices, not too thin, slightly thicker, about the thickness of a fingernail. Shred the ginger, cut the garlic into slices, cut the chives into green onions, and cut the green onions into white pieces.

Prepare a steaming tray and spread the tofu evenly on the plate in turn. Place bacon, salted fish, and sausages on top of the tofu as well. Put the chopped ginger, garlic slices, and green onion into a steaming tray.

Then add an appropriate amount of water and cooking wine to the steaming tray, and sprinkle sugar and a little white pepper evenly.

Prepare a steamer, put an appropriate amount of water in the pot, and bring to a boil over high heat.

After the water in the steamer is boiled, put it in the steaming tray and steam on high heat for 20 minutes. After steaming, take out the steaming tray and pick out the ginger, green onions, and garlic slices inside. In another pot, pour the water from the steaming tray into the pot, bring to a boil over medium heat, add a little chicken essence, and then pour in the pre-adjusted water starch to thicken.

After making a delicious sauce, evenly pour it on the cured meat, and then sprinkle the first green onion, and a delicious cured meat is steamed.

Method 1: Prepare materials: bacon, preserved chicken, preserved fish, ginger, green onions, edible oil, chopped peppers, cooking wine.

Steps: 1. Rinse the bacon with water, then drain the water on it, and cut it into slices for later use. 2. Wash the preserved fish with warm water, cut it into slices and put it on a plate, and the slices of the preserved fish must be cut slightly thicker.

3. Wash the prepared ginger first, and chop it into pieces on the cutting board with a knife. 4. Put the bacon on top of the fillet. 5. Prepare a bowl, put an appropriate amount of chopped pepper in the bowl, this should be selected according to everyone's taste, put a little more or a little less.

Add an appropriate amount of cooking wine and chopped ginger, chicken powder and cooking oil made of preserved chicken, and stir evenly with chopsticks.

6. Pour the prepared chopped pepper over these cured meats, put them in a pot, and steam them over high heat for 15 minutes. 7. After steaming, you can get out of the pot, sprinkle some chopped green onions and serve!

Method 2: Prepare materials: bacon, preserved chicken, preserved fish, ginger, green onion, edible oil, chopped pepper, cooking wine.

Steps: 1. Rinse the bacon with water, then drain the water on it, and cut it into slices for later use. 2. Wash the preserved fish with warm water, cut it into slices and put it on a plate, and the slices of the preserved fish must be cut slightly thicker.

3. Wash the prepared ginger first, and chop it into pieces on the cutting board with a knife. 4. Put the bacon on top of the fillet. 5. Prepare a bowl, put an appropriate amount of chopped pepper in the bowl, this should be selected according to everyone's taste, put a little more or a little less.

Add an appropriate amount of cooking wine and chopped ginger, chicken powder and cooking oil made of preserved chicken, and stir evenly with chopsticks.

6. Pour the prepared chopped pepper over these cured meats, put them in a pot, and steam them over high heat for 15 minutes. 7. After steaming, you can get out of the pot, sprinkle some chopped green onions and serve!

The ingredients of the spicy and steamed ingredients include bacon, preserved fish and sausages, and after all the ingredients are cut into pieces and ready, add a little ginger and red pepper and tempeh to steam together.

Material. 200 grams of preserved chicken, preserved fish, preserved pork, 25 grams of chicken soup and lard, 15 grams of tempeh, 5 grams of red pepper, and grams of monosodium glutamate.

Method. 1. Wash the cured chicken, preserved fish, and preserved pork, put it in the steamer, and steam the meat thoroughly.

2. Remove the bones of the preserved chicken and preserved fish, and cut them into long slices with the preserved pork. Finely chop the tempeh and red peppers separately.

3. Put the preserved chicken, preserved fish, and bacon barcode into the bowl, put in the tempeh, red pepper, lard, chicken soup, and monosodium glutamate, put it in the steamer and steam it out, and put it into the plate.

Tips. Peculiarity.

Mellow and flavorful, nutritious and palatable.

Tips for action. To be steamed with a strong fire, it can be steamed with other wax products.

Steamed with cured meat, the four kinds of cured meat are steamed together, eat a bite, the wax is fragrant and heavy, salty and fresh and palatable, fat but not greasy, and the taste complements each other, borrows the flavor from each other, and it is common in the restaurant banquet.

Bacon is a traditional Chinese delicacy.

There is a long history. As early as the Xia Dynasty, in the twelfth lunar month.

People make sacrifices for the final trial, so the twelfth month of the lunar calendar is called La. Because of the production technology at that time.

Relatively backward, the slaughter of a whole pig often spoiled due to insufficient preservation, and the wise ancestors used the method of salting or smoking to preserve the pork, and bacon appeared.

Because of the requirements of production conditions, bacon is generally made in colder months, and at the end of the year, the pigs have enough fat to be the fattest. Meat is salted or smoked in wood, and the resulting meat is called bacon.

Steamed cured meat, sausage, preserved chicken, preserved fish, etc., steaming and fragrant cured meat is steamed on the table, the color is full, beautiful and appetizing. The rich sauce is paired with the smoked cured meat, and the full aroma of the cured meat fills the senses, and you can't stop eating it. Paired with delicious and naturally fragrant rice, an extraordinary taste experience is quietly experienced.

Steamed cured meat is a traditional famous dish of the Han nationality in Hunan Province, which belongs to Hunan cuisine. Usually take cured pork, preserved chicken, preserved fish in a bowl, add chicken broth and seasonings, and steam in a pot. When eating, the wax is fragrant, salty, sweet, and palatable, flexible and not greasy1. (Overview diagram, from: 2).

Ingredients: 200 grams of bacon, 150 grams of sausage.

Excipients: appropriate amount of light soy sauce, appropriate amount of chili juice.

The practice of steaming bacon and bacon sausages.

1. Prepare bacon and sausages. As shown in the figure below:

2. Slice. As shown in the figure below:

3. Put it in the steamer.

4. Steam for 10 minutes.

5. Remove from the pan. 6. Drizzle with light soy sauce and mix well with hot sauce.

7. Serve on the table.

Hunan. Steamed with cured meat, that is, more than one kind of cured meat is steamed together to eat, is a traditional Han dish in Hunan, belonging to Hunan cuisine. It is made by taking bacon, preserved chicken, and preserved fish in a bowl, adding chicken broth and seasonings, and steaming in a pot.

There are mainly pigs, cows, chickens, fish, ducks and other varieties of cured meat, the three kinds of cured meat are steamed together that is, "cured meat", when eating, the wax is fragrant and heavy, salty and sweet and palatable, flexible and not greasy, the color is red and bright, flexible and not greasy, slightly thick juice, and the taste is complementary, each is wonderful, it is the first choice for sending rice.

Bacon is rich in phosphorus, potassium, and sodium, and also contains fat, protein, carbohydrates and other elements; The bacon is made of fresh pork belly with skin, divided into pieces, marinated with salt and a small amount of sodium nitrite or sodium nitrate, black pepper, cloves, bay leaves, fennel and other spices, and then air-dried or smoked, which has the effects of appetizing and dispelling cold and eliminating appetite.

The wax fragrance is heavy, salty and sweet, the color is red and bright, flexible and not greasy, slightly thick and juicy, and the flavors are complementary, each with its own wonders.

Ingredients: 200 grams of preserved pork, 25 grams of clear meat broth, 200 grams of preserved chicken, 200 grams of monosodium glutamate, 200 grams of preserved carp, 25 grams of cooked lard, 15 grams of sugar.

Method: 1. Wash the bacon, preserved chicken and preserved fish with warm water, put them in a bowl and steam them in the basket and take them out. Remove the bones of the preserved chicken, remove the skin of the bacon, and remove the scales of the preserved fish; Cut the bacon into slices 4 cm long and cm thick, and cut the preserved chicken and preserved fish into strips of the same size.

2. Take a porcelain bowl, arrange the bacon, preserved chicken, and preserved fish in the bowl with their skin facing down, and then put in the cooked lard, sugar and the meat soup with good flavor on the basket and steam it, take out the flip buckle and put it in the large porcelain plate.

Production tips 1: The taste of preserved carp is salty, so when making preserved carp and steaming, it is not advisable to add salt to taste, so as not to make the finished dish too salty and bitter. 2. Before steaming, the bone spurs of the carp should be removed to avoid the fish bones getting stuck in the throat when eating. 3. Lean cured pork belly should be chosen to avoid the adult dish being too greasy and difficult to eat.

4. After the cured meat is steamed and served on the table, it should be eaten while it is hot, otherwise the lard will solidify when it becomes cold and it will taste very fatty. 5. Steaming the cured meat with chicken broth or broth can make the cured meat more delicious and flavorful, and the soup is more fragrant.