The practice of chuanxiang bowl

Xiangwan is a home-cooked dish in Zigong, Sichuan;

Materials: Auricularia auricula contains a variety of minerals, which can prevent stones and thrombosis.

Day lily has therapeutic effect on neurasthenia, hypertension, arteriosclerosis, chronic nephritis and edema.

Taro is a good alkaline food, which has the effects of benefiting stomach, relaxing bowels, detoxifying, nourishing liver and kidney, dispersing stagnation, regulating qi and resolving phlegm.

Exercise:

1, buy a piece of meat in front of the market, take it home and wash it, then chop it into minced meat (ginger should be added to the meat), put some bean powder, pepper noodles, salt and eggs in the chopped meat, twist the meat in one direction with chopsticks, then put it in a steamer, and put some Chinese cabbage on the steamer (to prevent gravy).

2, the meat should be steamed for a while (estimated to take more than half an hour) to be cooked thoroughly, steamed and sliced for later use.

3. Use a larger enamel basin to pack this dish, with taro at the bottom (a taro is cut into two pieces), fungus and yellow flowers in the middle, and meat at the top. Before steaming, add water and a little chicken essence or broth to the basin, and then steam in a steamer for 2-3 hours. Before serving, sprinkle some chopped green onion in a delicious bowl and serve.