Steamed Xuanwei ham

Steamed Xuanwei ham

Introduction:

"As Yunnan people all know, Xuanwei ham is the first choice to eat authentic ham. Xuanwei ham has a special climate for curing ham, which is neither too hot nor too cold. The air is relatively dry, which is more suitable for natural air drying and curing. Therefore, only Xuanwei ham is the most fragrant, tasty and famous in Yunnan. It is worth mentioning that Pu Zhuolin, Deng Xiaoping's last wife, was a native of Xuanwei. His father Pu zaiting was a famous industrialist in Southwest China. He made his fortune with Xuanwei ham. The best ham is pickled from the hind legs of full-term pigs. I didn't go shopping this morning, and there was nothing in the refrigerator, only ham stored (there are ham stored in Xuanwei people's home all year round, and ham is the inevitable choice to visit or entertain relatives and friends). Looking at the level of ham, it can be steamed for 10 minutes The legs are perfect. "

Production steps:

Step 1: slice the ham and put it on the plate. Don't choose too fat ham. It's better to cut it with fat and thin

Step 2: steam for about 10 minutes

Step 3: if the fat place is transparent, you can get out of the pot

Step 4: keep your lips and teeth fragrant

Materials required:

Xuanwei ham: right amount

Note: as a salted product, ham tastes a little salty. When steaming, boiling and frying, you can prepare some vegetables to neutralize the salty taste of ham, such as fresh bamboo shoots, broccoli, lettuce, potato, green pepper, water bamboo, etc

Production difficulty: unknown

Process: steaming

Production time: 10 minutes

Taste: salty and fresh