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Let me introduce you to a handsome pot: the name is steam pot. Origin: Yunnan, age: more than 20... This is a treasure that my grandfather brought back from Yunnan more than 20 years ago (whenever he talks about this, my grandfather will add: I really carried it on the train~) Speaking of which, this casserole has a unique, round and cute shape, with a steam spout coming out from the bottom of the pot in the middle. When cooking, drain the washed ingredients and herbs and place them around the trachea in the pot, cover the pot, place the steamer on the steamer, steam for more than two or three hours, use steam to heat, and the hot air will rush up to steam the food before eating. Since there is no water in the steam pot during the cooking process, the resulting soup is all distilled water and the dissolved umami flavor of the food. This soup can be said to be one for ten, it is so delicious! Steam pot is a great invention of Yunnan cuisine, and steam pot chicken is the most typical one. We are no longer interested in chicken, so we made a steam pot pigeon, which is extremely authentic and authentic!
