Layered Steamed Ham
A classic savory appetizer perfect for pairing with drinks, made from small domino-shaped cuts of the mid-waist peak of Jinhua ham, steamed for just 2 minutes.
Ingredients
Cleaned cooked ham middle tenderloin (male fillet) (retain 0.3 cm thick fat layer)
150 g
Shaoxing wine
10 g
White sugar (dissolved in a small amount of boiling water)
15 g
Instructions
1
Cut into blocks
Trim the ham to retain a 0.3 cm thick fat layer, discard all other excess fat, then cut into small rectangular blocks 1.5 cm wide, 2.5 cm long, and 1 cm thick, shaped like dominoes (20 pieces total). Arrange them in three layers in a basin: 8 pieces each for the bottom and middle layers, 4 pieces for the top layer.
2
Pour sauce
Dissolve the white sugar in a small amount of boiling water, stir well with the Shaoxing wine, then pour the mixture over the ham blocks.
3
Steam
Cover with an inverted bowl, steam in a steamer for 2 minutes, then remove. Take off the inverted bowl right before serving.
