Three steams of preserved meat(la wei san zheng )

Three steams of preserved meat

Introduction:

"In the twinkling of an eye, according to the custom of the south, it's time to make cured fish and bacon for the Chinese New Year! This is also a way to store food. In fact, bacon is not made in December. In ancient Chinese, La and Xi are not the same word. That is to say, La of December is a traditional style, while La of December is a simplified word. Therefore, the reason why bacon is called bacon is that the word "Xi" means "dried meat". As for why people now read La instead of Xi, in addition to simplifying the words, it may really be related to the fact that Bacon is usually made in the Chinese lunar month for new year's Eve dinner. My dish is called "three steams of preserved meat", a must-have dish for Chinese New Year

Production steps:

Materials required:

Bacon: 500g

Preserved fish: 200g

Spiced bean curd: 200g

Ginger: 80g

Dried Douchi: 60g

Dried shredded red pepper: appropriate amount

MSG: right amount

Sesame oil: right amount

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: spiced

Chinese PinYin : La Wei San Zheng