Yunnan Ham
Instructions
- 1. Soak Xuanwei ham in warm water 20 minutes to reduce saltiness.
- 2. Cut the ham into 5 mm slices.
- 3. Peel the taro and cut into slices of similar thickness.
- 4. Oil a steaming plate.
- 5. Layer taro slices, then ham slices alternately.
- 6. Spread ginger slices on top.
- 7. Steam over high heat for 40 minutes until the taro becomes soft.
- 8. The ham fat should be translucent. Serve with rice.
Cultural Tips
Ancestral cuisine integrates the cooking traditions of the Dai, Yi and other ethnic minorities, and makes full use of Yunnan's unique medicinal materials and fungi. Cross-bridge rice noodles, steam pot chicken, and steamed vegetables are all classic examples of delayed vegetables. Yunnan ham is a household name in Yunnan. It is a must-have dish for festivals and family gatherings, and is also the epitome of ancestral food culture.
Ingredients
- Xuanwei ham 300g (cut slices)
- Taro 300g (peeled, cut slices)
- Ginger 10g (sliced)
- Scallions 2
- Shaoxing wine 1 tbsp
- Sugar 1 tsp
- Cooking oil 1 tbsp
Instructions
- 1.Soak Xuanwei ham in warm water 20 minutes to reduce saltiness.