[Recipe for cured meat] Steamed cured meat

Overview

Steamed cured meat is said to be the same as Buddha Jumping Over the Wall and Northeastern Stew. The original intention is to re-cook the leftovers of cold dishes, but they have become famous local dishes. In this case, you don’t have to be too obsessed with which ingredients to use when making this dish at home. Many restaurants make this dish salty and spicy, but in fact it loses its umami flavor. In fact, you can add less salt and add thick chicken broth to enhance it. Using tea seed oil instead of sesame oil makes this dish more natural and fragrant, making it less artificial. In addition, the meat of Brother Shan’s La Diaozi fish is very firm, so in addition to soaking it, you also have to spend some time steaming it until the meat is slightly soft and rotten. This not only tastes delicious, but is also more convenient for the elderly to eat. In this way, if your cooking skills are average, but you want to use your cooking skills to honor the elderly, then take the time to make this dish.

Tags

• hot dishes
• common dishes
• chopped pepper
• dried wax incense
• firewood bacon
• liuyang tempeh
• onions
• pork blood meatballs
• ratio fish
• tea seed oil
• thick chicken soup
• garlic
• salt
• soy sauce

Ingredients

Steps

1. 1 Bacon, pork blood balls, and dried wax are cooked separately, then washed and cut into thick slices.

   

2. 2 Cut the wax fish into pieces and soak in warm water for more than half an hour, then wash and cut into small pieces.

   

3. 3 Put the sliced bacon, pork blood balls, dried wax fragrant and waxed fish into bowls respectively.

   

4. 4 Add salt to the thick chicken soup and pour evenly over the marinated meat.

   

5. 5 Add the washed tempeh and chopped peppers.

   

6. 6 Pour in Shan Ge Lai camellia seed oil to add a natural fragrance to the whole dish.

   

7. 7 Put an appropriate amount of water in the pot, put the cured meat on the steaming rack and steam over medium heat for more than 25 minutes.