Sophora fruitStewIngredients: Sophora fruit 5-10 grams, porkLean meat100 grams, a little salt.

Preparation:

1 Remove the shell from the Sophora fruit and save the flesh for later use.

2 Grind together the Sophora fruit flesh and lean pork, adding a small amount of salt. Form them into meat cakes.3 Place the Sophora fruitmeat cakes

in a dish, steam over water with strong fire until cooked or place on the rice during steaming of porridge to cook.Characteristic: A delicious combination of two meats, with a fragrant and salty taste.----------------PumpkinStew MeatIngredients: Pumpkin 1 piece (about 1000 grams), pork

Five-spice meat400 grams, Shaoxing wine 1 teaspoon,Rice soy sauce

1 tablespoon, sweet bean sauce 10 grams, stir-friedRice flour70 grams, chicken powder,Sugara little, choppedScallionsand ginger to taste.Preparation:1 Wash and peel the pumpkin. Use a small knife to cut off the lid at one end, scoop out the flesh.2 Clean the five-spice meat, slice it into thick pieces, put them in a bowl, add Shaoxing wine, rice soy sauce, sweet bean sauce, sugar, chicken powder, chopped scallions and ginger, mix well. Then add stir-fried rice flour, mix well again, fill it into the pumpkin, cover with the lid, steam over high heat for 2 hours, take out when done, serve in a soup bowl.Note: Pumpkin flesh is sweet, can reduce sugar or no sugar;

Use tender pumpkins without peeling if possible;

The best choice is round pumpkins.

-----------------Stewed MeatTofuIngredients: Tofu 20 grams, chicken breast meat 15 grams, chopped onion 10 grams,

Egg8 grams, sesame oil 1 gram, soy sauce 4 grams, cornstarch 5 grams.Preparation:

1 Wash the tofu and put it in a pot to boil briefly, drain the water, grind into paste, spread on a small plate greased with sesame oil.2 Clean the chicken meat, chop it finely, put it in a bowl, add chopped onion, beaten egg, soy sauce, and cornstarch, mix well until uniform and sticky. Spread it over the tofu and steam over medium heat for 12 minutes. Serve when done.

Characteristic: Soft tofu with mild saltiness, delicious taste.-----------------Steamed Meat withRice Fermented Bean CurdIngredients: Five-spice pork, fermented black bean 1 piece, spring onions, ginger,Star Anise, cooking wine, soy sauce.Preparation:Place the five-spice pork in clean water with an onion knot and two pieces of ginger, add a little cooking wine. Boil for about 20 minutes until nearly done, then remove from heat. Slice the meat, skin side down, place it in a bowl, add spring onions, ginger, star anise.Prepare the sauce by mixing the fermented black bean with a little water, add cooking wine and soy sauce. Pour this sauce over the meat, steam for 1.5 to 2 hours, then remove from heat. Invert the meat onto a serving plate, take out the spring onions, ginger, and star anise, pour the sauce over the meat.Characteristic: This dish is best when made by my grandmother during our New Year celebrations; I recreated it based on memory today but need to be more patient in the future as 1 hour of steaming was insufficient for a fully tender texture.

-----------------Fried Steamed Meat

Feature Yellow and green combined, crispy outside and fatty inside without being greasy.Main IngredientsPork meat

500 grams.

Green peas100 grams, cornstarch 75 grams, egg 50 grams,Bread crumbs50 grams.Soy sauce 10 grams, five-spice powder a little, Sichuan pepper 2 grams, fermented black bean juice 10 grams, fermented sorghum liquid 10 grams, sugar 30 grams, ginger 10 grams, scallions 10 grams, cooking wine 15 grams, salt 2 grams, vegetable oil 500 grams, Sichuan pepper powder 10 grams.Preparation Process Clean the pork and cut it into long 6 cm, wide 4 cm, thick 0.4 cm slices. Place in a bowl, add soy sauce, five-spice powder, Sichuan pepper, fermented black bean juice, fermented sorghum liquid, sugar, ginger paste, scallion flowers, cooking wine, salt and mix until well seasoned.

Marinate for flavor, then add cornstarch and green peas. Arrange the meat slices at the bottom of a bowl (in book shape), top with green peas, steam until done, remove and invert onto a plate, remove the meat slices and green peas, keep warm in steamer.

Beat the eggs, brush over the meat slices, coat with bread crumbs, fry until golden brown in vegetable oil. Serve on a platter, garnish with steamed green peas and serve with Sichuan pepper powder.

Main IngredientsPork500 grams.FreshPeas100 grams, 75 grams of rice flour, 50 grams of egg,Breadflour 50 grams.Soy sauce 10 grams, five-spice powder 10 grams,Cumin seeds2 grams, fermented black bean juice 10 grams,Rou Dou Jiujuice 10 grams, sugar 30 grams, ginger 10 grams, green onions 10 grams, cooking wine 15 grams, salt 2 grams, vegetable oil 500 grams, pepper and salt mixture 10 grams.

Preparation Process Wash the pork thoroughly.Cut into strips about 6 cm long and 4 cm wide, 0.4 cm thick, place in a bowl, add soy sauce, five-spice powder, cumin seeds, fermented black bean juice, Rou Dou Jiu juice, sugar, ginger paste, green onion flowers, cooking wine, salt, mix evenly.Marinate until well-flavored, then add rice flour and peas, mix thoroughly.Arrange the meat strips at the bottom of a bowl (forming a book shape), place the peas on top, steam until tender, remove from heat, invert onto another bowl, remove the meat slices, keep the peas warm in the steamer.Beat the eggs, remove the shell, pour over the meat slices, coat with bread flour, deep-fry until golden brown, drain and serve on a platter, decorate the ends with steamed peas and serve with pepper and salt sauce.