Steaming cured meat
Steamed cured meat is one of the traditional famous dishes in Hunan. It is made by taking cured meat, cured chicken and cured fish in a bowl, adding chicken soup and seasonings, and steaming it in the pan. But don't stick to one style. I have an improved one today. I hope you will like it.
Recipe Recommendations
- medium spice
- steamed
- an hour
- ordinary
Steps for Steaming cured meat
1
Cut ginger and garlic into rice respectively.
2
Dice red pepper.
3
Cut the green onions into chopped green onions and set aside.
4
Cut sausages and wind meat into slices about 3 mm thick. Cut the cured fish into small pieces.
5
Place the pan on the heat and heat the oil, add the cured fish and steamed meat and stir-fry for a while, cook rice wine, add soy sauce, and stir fry evenly.
6
Place the stir-fried cured fish and steamed meat into a steaming bowl.
7
Spread the sausage evenly on top.
8
Wash the pan and heat the oil again, add the dried red peppers, minced ginger, garlic, and fermented soybeans into the pan and stir-fry over low heat until fragrant.
9
Spread the fried peppers on the cured vegetables.
10
Put into a steamer and steam for 40 to 60 minutes. Sprinkle with chopped green onion, drizzle with sesame oil and serve on the table.Steaming cured meat Make Tips
1. The cured fish can be fried, and the steamed meat can be blanched in water before frying. 2. When frying the peppers, stir-fry them over low heat and don't fry them. 3. The preserved vegetables themselves are marinated with salt, so there is no need to add salt, and if it is too salty, blanch them with water to remove the salty taste. 4. The steaming time increases or decreases according to my own taste. In order to take care of my parents 'tastes, I steamed for more than an hour.