Steamed Lap Mei

Steamed Lap Mei

1. Preparation materials: a bag of Sichuan blood cake (one steamed)
A piece of ginger.

2. Put the cured duck legs and blood cakes into the pot and cook for 15 minutes until the duck legs are half cooked.

3. After cooking, pick up and soak in cold water for one minute (1 is to prevent hot hands when the film is hot, 2 is to make the meat firmer and more chewy).

4. Cut the cured duck leg, blood cake and ginger into pieces separately.

5. Put the cured duck leg on the bottom of the dish, and then put the blood cake on the top.

6. Finally, cover the blood cake slices with duck leg, sprinkle with ginger slices, and then steam it in the pot.

7. Steam in a pot on cold water for 15 minutes.