Turn the frying spoon to tell fortune.

Specific practices are as follows:

1, preparation materials:

Egg jiaozi: Put a round frying spoon on a charcoal fire, coat the frying spoon with pork gluten oil, add an appropriate amount of eggs, rotate the frying spoon until it is half cooked, wrap it with an appropriate amount of meat and cook it, and then make an egg jiaozi.

2. Load:

Pig's trotters are placed at the bottom of the basin, chicken is placed in the center of the basin, and radish and mushrooms are cut. Is placed around the basin, flush with the edge. Finally, add a proper amount of cold water and cover it.

3. Steaming:

Put the basin in the center of the pot, add some water to the bottom of the pot, and cover the steamer. The initial steaming uses fire, which has high thermal efficiency and is easy to get angry. After adding gas, use slow fire, which is easy to taste. "Slow fire" steaming usually takes six to eight hours.

During the continuous water supply, to ensure that the bottom water is not dry. After the food in the basin is positive, add the easily cooked village materials such as squid, sea cucumber and egg dumplings. After all the ingredients are steamed, turn off the fire and it will be fine.

Historical origin of Ziyang steamer;

Ziyang steamer is a famous traditional snack, which originated from Hanwang Town, Ziyang County, Shaanxi Province. It is the finale of the reunion dinner on New Year's Eve, and also the first batch of representative works of intangible cultural heritage in Ankang, Shaanxi.

The legend of Ziyang steaming basin was founded in the Han and Liu Bang periods. Liu bang came to Hanwang city in Ziyang county with his army at night. In order to welcome Liu Bang, the local soldiers and civilians asked the chef to prepare a sumptuous banquet. The next day, however, the army was about to set out. The chef added seasoning to pig's trotters, hens, squid, local black fungus and lotus seeds, put them together in a big black pot and steamed them all night with a big fire.

In the morning, Liu Bang's army woke up to smell the fragrance, wolfed down all the food, and everyone was refreshed. Liu Bang was greatly appreciative and asked the chef's name. The chef had a brainwave and said that this dish was called "steaming basin". This is the most popular legend about Ziyang steaming basin.

Baidu Baike-Ziyang Zhengguo