Jinhua ham
关于金华火腿是一道经典浙菜炒菜约分钟即可完成主料选用猪肉
金华火腿是浙江经典传统名菜，也是浙菜的代表作。金花火腿口味清淡鲜美，制作精细，以炒、蒸、煨、炖着称。金花火兔深受当地家庭和餐馆的欢迎。
Ingredients
- Pork hind leg 2kg
- Coarse salt 200g
- Rock sugar 30g
- Shaoxing wine 100ml
- Soy sauce 50ml
- Cinnamon bark 2
- Star anise 3
- Sichuan peppercorn 1 tbsp
Instructions
- 1. Trim pork hind leg into a neat shape.
- 2. Rub thoroughly with coarse salt. Cure 3 days in cool place.
- 3. Drain any liquid. Rub with remaining salt, rock sugar and spices.
- 4. Pour Shaoxing wine and soy sauce over. Continue curing 10 days.
- 5. Turn the leg every 2 days.
- 6. Hang in a cool, well-ventilated place to dry for 2-3 months.
- 7. The ham is ready when firm and fragrant.
- 8. Slice thinly to serve. Can be used in soups, stir-fries or steamed dishes.
文化小知识
Jinhua ham embodies the culinary essence of Zhejiang cuisine. Zhejiang cuisine is one of the eight major cuisines in China, represented by Hangzhou cuisine and Ningbo cuisine. Zhejiang cuisine pays attention to freshness and fineness, and freshness is the most precious thing. Dongpo braised pork belly, West Lake vinegar fish, and Longjing shrimp are all classic representatives of Zhejiang cuisine. In Zhejiang, people are very particular about the selection of ingredients and the control of heat. Jinhua ham is the epitome of this ingenuity.