Steamed Lap Mei

by Xiancao'er

4.8 (1)

Favorite

4

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.

2. Get ready to dry purslane.

3. Purslane is soaked in warm water.

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

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

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

7. Pour homemade laba beans on the purslane.

8. Lay a layer of bacon.

9. Put another layer of cured fish.

10. Add the cured duck slices.

11. Finally lay the sausage.

12. The ginger silk is coded on the sausage.

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

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.

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