Three steaming cured meat
By TyraWuckert
In the blink of an eye, we have entered the twelfth lunar month. According to southern customs, we are making cured fish bacon in the twelfth lunar month to prepare for the New Year! This is also a way to store food. In fact, bacon was not made during the twelfth lunar month. The wax (la) of the twelfth lunar month and the wax (xi) of bacon are not the same word in ancient Chinese, that is, the wax of the twelfth lunar month is traditional wax, and the wax of bacon is originally a simplified word for the wax of the twelfth lunar month. Therefore, the reason why bacon is called bacon is actually because the word "xi" means "dried meat". As for why people now read la instead of xi, in addition to simplified characters, it may indeed be related to the fact that bacon is generally made in the twelfth lunar month for New Year's Eve dinner. This dish of mine is called "Three Steams of Praised Meat" and it is a must-have dish for the New Year!
Recipe Recommendations
- bacon 500 grams
- cured fish 200 grams
- spiced diced bean curds 200 grams
- Jiang 80 grams
- Dry red pepper shredded appropriate amount
- MSG appropriate amount
Steps for Three steaming cured meat
1
Cured fish, wash the bacon with clear water, remove excess salt on the surface (avoid being too salty), slice the bacon, and cut the cured fish into small pieces and serve on a plate for later use.
2
Wash the five-spice dried bean curd and cut into thin slices for later use! You can also choose other soy products, such as dried tofu, tofu skin, etc.
3
Wash ginger, peel, slice and set aside.
4
Wash and remove sand from dry fermented beans, soak in water for later use.
5
Finally, set the plate and find a large-mouthed stainless steel bowl. First, spread the soaked fermented bean curd, then spread the five-spice dried bean curd slices, then the meat slices and fish, and finally spread the ginger slices. Add MSG according to your personal taste, dry pepper shredded, and drizzle with a little sesame oil. Put the container into a pressure cooker over high heat and bring to a boil. Steam for 40 minutes.
6
After steaming, mix slightly to allow the ingredients to mix well. You are ready to serve! This dish is transparent and shiny, bright in color, and red in yellow. It tastes mellow and fragrant. It is fat but not greasy to the mouth, and is thin and does not stop your teeth. It not only has a unique flavor, but also has the functions of appetizing, dispelling cold, and promoting digestion.