Steamed Assorted Cured Meats

Name: Steamed Assorted Cured Meats
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 200 g Cured pork (washed with warm water, skin removed, cut into 4 cm long and 0.7 cm thick slices); 200 g Cured chicken (washed with warm water, deboned, cut into evenly-sized strips); 200 g Cured carp (washed with warm water, scales removed, cut into evenly-sized strips); 25 g Seasoned meat broth; 0.5 g MSG; 25 g Rendered pork lard; 15 g White sugar

A classic Hunanese dish featuring cured pork, cured chicken, and cured carp steamed together, delivering a rich cured aroma with a balanced savory-sweet flavor.

1h 5m

Easy

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Ingredients

Cured pork (washed with warm water, skin removed, cut into 4 cm long and 0.7 cm thick slices) 200 g

Cured chicken (washed with warm water, deboned, cut into evenly-sized strips) 200 g

Cured carp (washed with warm water, scales removed, cut into evenly-sized strips) 200 g

Seasoned meat broth 25 g

MSG 0.5 g

Rendered pork lard 25 g

White sugar 15 g

Instructions

Steam the Ingredients

Wash the cured pork, cured chicken, and cured carp with warm water, place them in a bowl, and steam in a steamer until cooked through. Remove and debone the cured chicken, remove the skin from the cured pork, and descale the cured carp. Cut the cured pork into 4 cm long and 0.7 cm thick slices, and cut the cured chicken and cured carp into evenly-sized strips.

Arrange in a Bowl and Steam

Take a porcelain serving bowl and neatly arrange the cured pork, cured chicken, and cured carp inside with the skin side facing down. Add the rendered pork lard, white sugar, and the seasoned meat broth, then steam in a steamer until very tender. Remove from the steamer and invert onto a large porcelain serving plate to serve.