Steamed Dried Field Rat
Field mice are salt-cured, marinated in soy sauce, and sun-dried, then steamed until cooked, chopped into pieces, and served on a plate.
Ingredients
Field rats (main ingredient, skin, head, entrails, feet and claws removed)
5
Refined salt (seasoning, for marinating)
to taste
Soy sauce (seasoning, for marinating)
to taste
Instructions
1
Marinating and Drying
Remove the skin, head, entrails, feet, and claws from the field rats, wash and drain well. Marinate with salt for a full day and night, then add soy sauce for further marinating. Hang in a well-ventilated place and air-dry into dried rat.
2
Steaming and Plating
Wash the dried rat, place in a basin, and steam in a steamer until fully cooked. Remove from the steamer and let cool, then chop into pieces and arrange on a serving plate.
