Also known as ǎ [miǎn] steamed steamed pork, steamed pork, steamed fish, steamed vegetables (can choose freely vegetables, leeks, taro, beans, pumpkin, radish, wormwood, glutinous rice, etc.). The practice is to take 1 kg of pork (choose fat and thin according to taste) and cut into pieces of about 3 cm, about 2 cm wide and 3 mm thick. Add salt to the dish, a little soy sauce, red bean curd, ginger, a little white wine, pepper. The MSG is marinated for about 10-15 minutes. Then wrap it with 10 grams of rice flour and place it into a clam cage. Cover it with steam for about 60-70 minutes and remove it. Use 1 small bowl of sauce, vinegar, pepper, monosodium glutamate, chopped green onion, sesame oil, add a small amount of hot water to make a marinade, and serve on steamed meat. The other two practices are the same.