Lap Mei Double Steamed
by Scarlett WH
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Soak the bacon and cured fish in boiling water for ten minutes and wash them;
2. Cut the cleaned bacon and fish into small pieces, cut the yam into sections, and cut the others into small pieces for later use;
3. Heat a wok, add a little oil, add minced ginger and garlic, minced red pepper and tempeh in the wok and stir fry;
4. After sauteing, add cured fish and bacon and stir fry;
5. Add appropriate amount of cooking wine and sugar and stir fry evenly;
6. Place the fried bacon and cured fish in a bowl, and then add the fried seasonings;
7. Place the yam section on the top layer and add some broth;
8. Put it into the pot, cover with a plate, close the lid, boil on high heat and turn to low heat for 25 minutes;
9. After taking it out, turn the bowl upside down;
10. Sprinkle some chopped green onions on the surface.
Tips:1. Generally, the wax is relatively salty. Soak it in boiling water for 20 minutes to remove part of the salty taste; and because the cured wax is dried outside, boiling water can also clean the surface of dust;
2. Saute ginger garlic, chili and tempeh and other aromas and then stir-fry the waxed taste to let the waxed taste have other aromas, especially pay attention to adding some cooking wine and sugar to neutralize the salty of the waxed taste;
3. Put the stir-fried cured fish and bacon on the plate, and put the other ingredients together, so that it will be more delicious when steaming: the side dishes should be according to your favorite taste, and it is recommended that the side dishes have less water and no taste, such as yam, Pumpkins, potatoes, etc., no need to add salt;
4. When steaming, add some broth, cover the dish with a plate, steam for 25 minutes in the pressure cooker, and steam for 40-50 minutes for other pots; pour it right out of the pot and sprinkle some chopped green onions on the surface.
