How to steam bacon in five-star hotels?

200g bacon broth 25g bacon chicken 200g monosodium glutamate 0.5g bacon carp 200g cooked lard 25g sugar 15g production technology.

1. Wash bacon, chicken and fish with warm water, put them in a bowl tile, steam them and take them out. Boneless preserved chicken, peeled preserved meat, scaled preserved fish; Cut the bacon into pieces 4 cm long and 0.7 cm thick, and cut the cured chicken and the cured fish into strips of the same size. Steamed multi-cured ham

2. Take a porcelain bowl, put the bacon, chicken and fish skin into the bowl neatly, then put the cooked lard, sugar and broth with good taste into a cage for steaming, take it out and turn it over in a large porcelain bowl.

Note 1, "bacon" is one of the main features of Hunan. Its raw materials are varied, mainly including pigs, cattle, chickens, fish, wild ducks and other varieties. Cured pork: Wash 5000g pork with this pork, filter, cut into 5 strips, add 250g refined salt, 10g pepper, 1.5g sodium nitrate, 50g white sugar, marinate for 4 days, turn it once, marinate for 3 days, take it out and wash it with clear water, tie one end of the strips with hemp rope, dry it in the sun for 2 days, and then hang it.

Waxed chicken: cut the clean chicken from the back, remove the food bag and internal organs, and cut a knife on the thick thigh to make the seasoning tasty. The curing method is the same as that in bacon. Preserved fish: 500g of fresh fish, with gills and viscera removed from the back of each fish, washed and filtered to remove water, mixed with 250g of refined salt, pepper10g, sodium nitrate1.5g, and 50g of sugar, marinated for 3 days, washed, hung in the sun for 2 days, and then hung in the fumigation room for 36 hours to obtain preserved fish.

2. The dried chicken should be boned first, and then the leg bones. Must be close to the bone into the knife, pay attention to keep the chicken shape intact. Scales are removed from the pickled fish, and the back bone and sternum are removed to keep the shape of the fish. Bacon in the middle, preserved fish on the left and preserved chicken on the right, neatly arranged in a bowl.

3. Add dried red pepper and fermented soybean to steam, which tastes better.

There are various varieties of bacon, and the varieties can be changed.

5. Cover the steamer tightly and steam on medium fire 1 hour.