Cured Meat Steamed Bundle

腊味合蒸

Cured Meat Steamed Bundle — HunanChangsha home cooking.

Ingredients

• Hunan-style cured pork belly (larou)
• Cured chicken thigh (laji)
• Cured fish fillet (layu)
• Fresh ginger, thinly sliced

Instructions

1. Rinse all cured meats under cold water, then gently scrub with a soft brush to remove surface dust and salt crystals. Pat thoroughly dry with paper towels. (Meats look matte, not glistening; no water beads remain on surface.)
2. Arrange larou (bottom), layu (middle), and laji (top) in a shallow heatproof dish, overlapping slightly. Tuck 3–4 ginger slices between layers. (Three distinct layers visible; ginger barely peeking through gaps.)
3. Steam over vigorously boiling water for 35 minutes, covered tightly with lid or foil. Do not open during steaming. (Steam pours steadily from edges of lid; condensation drips back into pot.)
4. Carefully remove dish from steamer. Let rest uncovered for 3 minutes to allow steam to escape and flavors to settle. (Surface glistens faintly with rendered fat; aroma intensifies.)
5. Slice each layer diagonally into 1.5 cm pieces. Re-stack neatly on a serving plate, alternating meats and garnishing with reserved ginger slices. (Clean, even slices with defined grain; no crumbling or tearing.)