Where is preserved meat steamed?

summary

In many places, there is a tradition that pork, fish and chicken will be bought before the new year, pickled and taken out to eat when the family get together. If you just eat a certain kind of bacon alone, you may feel bored. In fact, you might as well steam two or three kinds of bacon together. It smells very delicious. This is the dish we are going to introduce today - steamed preserved meat.

Where is preserved meat steamed?

We can know from its name that it is made by steaming all kinds of bacon together. There are mainly three kinds of bacon, one is Bacon, one is bacon chicken, and the other is Bacon fish, which are common in our life. Preserved pork: preserved pork is generally made of streaky pork with skin, which contains a lot of phosphorus, potassium, sodium, protein, fat, carbohydrate and other nutrients, and has a good effect of digestion, appetizer and cold dispelling.

Cured fish meat: common carp is generally used, with large head, more meat and less spines. It has the functions of harmonizing spleen, nourishing lung, smoothing liver and enriching blood. Steam these three kinds of bacon together, add pepper, Douchi, scallion and other condiments, it is fragrant, people smell it is already salivating. However, bacon itself is salty, and also contains nitrite, so it is best to eat an appropriate amount.

Methods: 1. Put the prepared bacon, cured chicken and cured fish into the basin, pour in enough warm water to clean the dust on the surface. 2. Put the cleaned bacon into the pot, cover the pot and steam over high heat for 15 minutes. 3. While steaming the bacon, chop up the dried pepper and Douchi. 4. Cut the steamed bacon into pieces, sprinkle with chopped Douchi and dried chili. 5. Pour boiling water and cooking wine into the steamer. Steam over high heat for 1 hour. Sprinkle with fresh red pepper and chopped chives after leaving the steamer.

matters needing attention

It is said that the fame of he steamed preserved meat is also related to a beggar. Once upon a time, there was a restaurant in a small town in Hunan Province. Liu Qi, the owner of the restaurant, begged for a living in order to escape from the rich man's debt. One day when he came to the provincial capital, he was given some of the fish, meat and chicken pickled at home. Seeing that it was getting late, Liu Qi was already hungry, so he washed the cured fish, bacon and cured chicken, put some seasonings into the steaming bowl, squatted under the eaves of a large family, and steamed them with firewood.