Zhong Tianzheng continued to guide Yan Feifeng.

"The big dish is ready, and then he is going to make some small dishes and fight the quantity. Zhong Tianzheng prepared 200 grams of bacon, 200 grams of cured chicken thighs, 200 grams of preserved fish, 1 potato, 15 grams of black bean sauce, 4 dried red peppers, 1 tablespoon of cooking wine, 3 slices of ginger, and 1/2 teaspoon of sugar. After cleaning the bacon, preserved fish and cured chicken thighs, put them in boiling water and blanch them out. Remove the bones of the cured chicken thighs and slice them, and slice the bacon, preserved fish, and potatoes separately for later use. Spread the bacon, preserved fish and chicken thighs in a large bowl. Spread the potato slices, put the dried red peppers, tempeh, ginger slices, and add cooking wine. Place the bowl on a plate and place in the steamer. After the fire boils, turn to medium-low heat and steam for about 40 minutes. Serve on a plate with chopped green onions. ”

Zhong Tianzheng said: "Prepare 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 cooking oil." Wash the bacon and fly the water. Slice and set aside. Wash the preserved fish in warm water, cut into thick slices, and put them on a plate. Finely chop the ginger. Place the bacon on the fillet. 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. 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. Remove from the pan and sprinkle with chopped green onions and serve. 150 grams of preserved pork belly, 1 preserved duck leg, 150 grams of preserved carp, half a cup of clear chicken soup, 3 finger peppers, 1 tablespoon of oil, 1/2 tablespoon of sugar. Wash the bacon, chicken thighs and preserved fish in a pot, cover and steam over high heat for 15 minutes, take out and cool for later use. First, cut the duck legs into strips, and the bacon is also cut into strips of uniform size. Remove the scales of the carp, remove the bones from the belly of the fish, and cut into uniform strips. “

Zhong Tianzheng said as he was doing: "Take a deep bowl, put the bacon, duck legs and carp skin side down, neatly arrange them in the bowl, and press them slightly tightly with your hands. Add 1 tablespoon of oil and 1/2 tablespoon of sugar and drizzle into half a cup of chicken broth. Bring the water to a boil, put in a bowl of cured meat, cover over high heat and steam for 20 minutes. Take out the cured meat, pour out the chicken broth from the bowl first, and then turn it upside down on a plate. Place the finger pepper rings on the side of the plate for garnish, pour in the chicken broth, and serve. I decided to go back to the cooking space again and take the ingredients of cured chicken, cured carp, cured pork, consommé, monosodium glutamate, lard and sugar. “

Zhong Tianzheng said: "He washed the bacon, chicken, and fish with warm water, put them in a bowl and steamed them in the basket, and took them out. Cut the bacon into 4 cm long and 0.7 cm thick slices, and cut the chicken and fish into strips of the same size. Take a porcelain bowl, arrange the bacon, preserved chicken, and preserved fish in the bowl with their skins facing down, and then put in cooked lard, white sugar and well-flavored meat broth on the basket and steam it, take out and flip it in a large porcelain plate. 1 preserved chicken thigh, 200g preserved fish, 200g bacon, 1 shallot, 1 slice of ginger, 1 dried chili, 1 teaspoon (5ml) of oil, 1 teaspoon (5ml) of sugar. Finely chop the chives, ginger and dried chili peppers separately. Bacon, preserved chicken, and preserved fish are washed off the surface with hot water, and the bacon is cut into 0.2cm thick slices, and the preserved chicken and preserved fish are cut into 2cm wide pieces. Take a large bowl, spread the preserved fish at the bottom of the bowl, the cured chicken nuggets on the middle layer, and the bacon on the top layer, sprinkle the white sugar on the bacon, and drizzle 1 teaspoon of oil. ”

Zhong Tianzheng said: "Heat the water in the steamer on high heat, put the big bowl of cured meat into the steaming drawer after the water boils, sprinkle the minced green onion and ginger and dried chili flakes on the surface, cover and steam for 40 minutes, take it out and buckle it into the plate. He made the preserved fish taste salty, so when making preserved fish and steaming, it is not advisable to add salt to taste, so as not to make the finished dish too salty and bitter. Before steaming, the bone spurs of the preserved fish should be removed to avoid the fish bones getting stuck in the throat when eating. Choose lean cured pork belly to avoid being too greasy and difficult to eat. After steaming the cured meat, you should eat it while it is hot, otherwise the lard will solidify when it becomes cold, and it will taste very fatty. Steaming the cured meat with chicken broth or broth can make the cured meat more delicious and flavorful, and the soup will be more fragrant. ”

The female employee said: "He prepared 300g of preserved fish, 150g of preserved sausages, an appropriate amount of shredded ginger, and an appropriate amount of red peppers, and he prepared preserved sausages and preserved fish." Put water in the pot, boil the sausage and fish for 3 minutes, and put them on a plate for later use. Wash the sausage and preserved fish with cold water to remove the foam and set aside. Slice the sausages and set aside. Pack the preserved fish and pour the sliced ginger on top of the preserved fish. Pour the sliced sausage on top of the ginger shreds to ensure that the aroma of the sausage can penetrate into the preserved fish. Put an appropriate amount of water in the pot, set up the steaming rack, and put the bowl in to steam for about 15 minutes. After putting it on a plate, it is steamed and put in the shredded chili pepper prepared in advance. ”

Yan Feifeng said: "Don't put salt in the steamed cured meat." Because there is enough oil in the sausage to seep into the fish, there is no need to put another oil. The fish must be placed at the bottom, and the oil must be placed on the top to ensure that the oil fragrance is better penetrated. 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. Bacon is rich in phosphorus, potassium, and sodium, and also contains fat, protein, carbohydrates and other elements. It has the effect of appetizing and dispelling cold, eliminating food, etc. Chicken has high protein content and high digestibility, which is easy to be absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body. Chicken contains phospholipids that play an important role in human growth and development, and fish contains folic acid, vitamin B2, vitamin B12, vitamin A, iron, calcium, phosphorus and other nutrients. “

The young Yan Feifeng said: "It is not advisable to drink a lot of tea after eating pork. Because the tannic acid of tea will synthesize astringent tannic acid protein with protein, it slows down intestinal peristalsis, easily causes constipation, and also increases the absorption of toxic substances and carcinogens. Bacon loses a lot of nutrients. During the production process, many vitamins and trace elements in the meat are almost lost, so don't eat too much. Bacon has a higher salt content. The sodium content of 100 grams of bacon is nearly 800 milligrams, which is more than ten times the average amount of ordinary pork. Long-term consumption of large amounts of bacon virtually causes excessive salt intake, which may aggravate or lead to increased or fluctuating blood pressure. “

Zhong Tianzheng instructed Yan Feifeng and said, "The next dish to be made is sister dumplings. He grinds the finest glutinous rice into fine powder, wraps it in fresh meat, shiitake mushrooms, monosodium glutamate, sesame oil and other raw materials and makes a meat filling, twisted into a pointed flat-bottomed long cone, which is steamed like a small white jade pagoda. The other is a sugar core that is wrapped in white sugar and sesame seeds (a fine powder made by stir-frying sesame seeds). One sweet and one salty, glutinous and soft, fresh and sweet, white and clean appearance, delicate and oily, fresh and fragrant. Prepare 600 grams of glutinous rice, 400 grams of rice, 350 grams of pork belly, 100 grams of Beiliu sugar, 10 grams of osmanthus sugar, 150 grams of red dates, 15 grams of shuifa shiitake mushrooms, 20 grams of soy sauce, 5 grams of monosodium glutamate, 5 grams of refined salt, and 30 grams of cooked lard. The color is white, soft and smooth, the sugar filling should be sweet, the meat filling is fresh and tender, such as sugar and meat, and the taste is even more unique. “