Steamed Assorted Cured Meats
Láwèi Hézhēng (Steamed Assorted Cured Meats) is a traditional signature Hunan dish. It is prepared by steaming cured pork, cured chicken, and cured fish together, offering a rich, robust cured meat aroma and a well-balanced salty-sweet flavor.
Ingredients
Cured pork (steamed, skin removed, sliced)
200 g
Cured chicken (steamed, deboned, cut into strips)
200 g
Cured carp (steamed, descaled, cut into strips)
200 g
Meat broth (seasoned)
25 g
Cooked lard
25 g
Sugar
15 g
MSG
0.5 g
Instructions
1
Preprocessing
Wash the cured pork, cured chicken, and cured fish with warm water, place in a bowl and steam until cooked, then remove. Debone the cured chicken, remove the skin from the cured pork, and descale the cured fish. Cut the cured pork into 4 cm long, 0.7 cm thick slices; cut the cured chicken and cured fish into strips of roughly the same size.
2
Steaming
Take a ceramic serving bowl and neatly arrange the cured pork, cured chicken, and cured fish with the skin side facing down. Add the cooked lard, sugar, and seasoned meat broth, then steam until tender. Remove from the steamer and invert onto a large ceramic plate to serve.
