Steamed Lap Mei

Steamed Lap Mei

by Xiancao'er

4.8 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

4

Every year my dad helps me to dry the purslane for me, I keep the steamed meat and eat it. This is the first time that I have steamed the flavored purslane. Considering the use of purslane as the base, the two oily waxy flavours of cured duck and sausage are selected. The steamed purslane has a beautiful dry fragrance and is very chewy.

Ingredients

Steamed Lap Mei

1. Prepare cured duck, sausage, cured fish, and cured meat.

Steamed Lap Mei recipe

2. Get ready to dry purslane.

Steamed Lap Mei recipe

3. Purslane is soaked in warm water.

Steamed Lap Mei recipe

4. Wash the soaked purslane, put it in a large bowl, pour in an appropriate amount of light soy sauce and mix well.

Steamed Lap Mei recipe

5. Cut the lavender into thick slices; shred the ginger and set aside.

Steamed Lap Mei recipe

6. Scald clean with boiling water; drain the water for later use.

Steamed Lap Mei recipe

7. Pour homemade laba beans on the purslane.

Steamed Lap Mei recipe

8. Lay a layer of bacon.

Steamed Lap Mei recipe

9. Put another layer of cured fish.

Steamed Lap Mei recipe

10. Add the cured duck slices.

Steamed Lap Mei recipe

11. Finally lay the sausage.

Steamed Lap Mei recipe

12. The ginger silk is coded on the sausage.

Steamed Lap Mei recipe

13. Add another spoonful of laba beans and pour it on top of the lamei.

Steamed Lap Mei recipe

14. Bring water to boil in a pot, add Lap Mei and steam for 30 minutes in separate water; pour a little sesame oil into the steamed La Mei.

Steamed Lap Mei recipe

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