Where can I learn to cook Liuyang steamed cuisine?

Although grandma is from Liuyang, she never knew the origin of dishes, such as steamed tofu with Chili, steamed dried incense, steamed pork, steamed fat sausage, steamed bacon, preserved fish and preserved chicken. These dishes are all familiar, but it's good to be in a foreign land. It's just that the air in Beijing is dry, spicy and easy to dry the lungs. Have a meal once in a while. I am sweating all over in summer, but eating two or three bowls of rice is not enough.

Materials?

2 green peppers or red peppers (spicy)

The amount of pork is one and a half palms.

Hunan and Jiangxi (smoked dried tofu, Liuyang, Hunan and Jiangxi is the best, but it is not easy to buy).

A handful of douchi (Liuyang douchi is the best, I use Sichuan douchi, or Yangjiang douchi) (the more you talk, the heavier you get).

A pinch of shredded ginger (optional)

Oil (tea oil is the best, others are ok) is appropriate (not too little or the taste will be dull)

Appropriate amount of salt and monosodium glutamate (not too little)

What is the practice of Liuyang Steamed Cuisine Department?

Get all the materials ready (I didn't put shredded ginger, for fear of getting too angry, it would taste even worse)

Seedless pepper

Cut into small circles (any shape but not too big)

Cut the dried citron in half first, and then cut it into rectangular pieces.

My fencing is limited. About this thick. If the foundation is good, you can make it thinner (remember not to be too thick).

Cut the meat into pieces the size of dried incense.

Something like this (if you like to eat meat with a little taste, you can marinate it with a little salt first)

Complete the steps of side dishes

Meat-flavored dried Chili douchi is placed in turn from bottom to top and topped with oil.

Add salt and monosodium glutamate (chicken essence will do)

About 7-800ml of water (there is no strict calculation, anyway, a pot with a diameter of 24 cm, about the depth of the index finger, will burn dry in almost 26 minutes)

Put it in, fire, turn off the fire after 26 minutes of boiling.

That's about it. I didn't marinate the meat. The meat is light, but tender. This soup tastes just right. You'd better soak it in soup. If the taste is weak, sprinkle some salt and stir it.

Steamed dishes in Liuyang are sacred products for next meal. Prepare more rice. When you are a teenager, you can add two bowls of rice as a side dish, or you can mix the remaining soup and kill another bowl of rice. Not now. Oh ~