Steamed Bamboo Rat

Name: Steamed Bamboo Rat
Prep time: 30 min
Cook time: 3 h 5 min
Total time: 3 h 35 min
Ingredients: 1 Live bamboo rat; 1 g MSG; 3 g Ginger (crushed); 50 g Yunnan ham (sliced); 2 g Sesame oil; 50 g Soaked dried shiitake mushrooms; 30 g Carrot (sliced); 50 g Soaked bamboo shoot slices; 15 g Refined salt; 30 g Preserved egg slices; 2 g Ground white pepper; 100 g Bok choy hearts (washed, cut into 1.3 cm segments); 3 g Scallion (crushed); 10 g Shaoxing wine; 1000 g Superior stock

A renowned specialty from Yunnan, featuring vibrant color, a clear broth, and tender, richly aromatic bamboo rat.

3h 35m

Easy

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Ingredients

Live bamboo rat 1

MSG 1 g

Ginger (crushed) 3 g

Yunnan ham (sliced) 50 g

Sesame oil 2 g

Soaked dried shiitake mushrooms 50 g

Carrot (sliced) 30 g

Soaked bamboo shoot slices 50 g

Refined salt 15 g

Preserved egg slices 30 g

Ground white pepper 2 g

Bok choy hearts (washed, cut into 1.3 cm segments) 100 g

Scallion (crushed) 3 g

Shaoxing wine 10 g

Superior stock 1000 g

Instructions

Ingredient Preparation

Slaughter the bamboo rat, scald with hot water and scrape off the hair, cut open from the belly to remove the entrails, chop off the feet and claws, use an open flame to singe off the fine hairs, then scrape clean. Wash the bok choy hearts and cut into 1.3 cm long segments. Slice the Yunnan ham, blanch the carrot in boiling water then slice it, and crush the scallion and ginger.

Steaming the Bamboo Rat

Scald the bamboo rat once with boiling water and lift it out, place it into a steamer, add 10 g refined salt, Shaoxing wine, scallion, and ginger, steam for 3 hours, then remove and pick out the scallion and ginger.

Pouring the Broth to Finish

Pour the superior stock into a wok and bring to a boil over high heat, add the bok choy hearts, soaked bamboo shoot slices, soaked shiitake mushrooms, Yunnan ham slices, carrot slices, and preserved egg slices, cook for two minutes, and skim off the foam. Season with ground white pepper and MSG, pour over the bamboo rat, drizzle with sesame oil, and serve.