Ingredients
Your preferred combination of cured meat to a total of about 400–500 grams (it could be sausage, fish, chicken, pork, or anything else)
3–4 garlic cloves sliced into coins
Sliced ginger, about the same amount as the garlic
2 tbsp. of minced dried red pepper (adjust quantity according to your preferred level of spiciness)
2 tbsp. of douchi
½ tbsp. of light soy sauce
½ tbsp. liaojiu (cooking wine)
½ tbsp. mijiu (rice wine)
Instructions
- Boil a pot of hot water and add all the meats. Boil them for 10–15 minutes, then slice them into bite-sized pieces.
- Heat a pan and add some oil. Then, with mid-level heat, stir fry the meat with ginger and liaojiu. Cook the meat until it looks a bit golden. This should take a couple of minutes. Then place them on the plate or bowl that you’ll put into a steamer.
- Heat the pan again and add a bit of oil. On low heat, cook the garlic, douchi, and pepper. Then, add the soy sauce and mijiu. Remove the pan from the heat once you can smell the garlic and douchi. Spread the mixture evenly onto the cured meat plate.
- Heat the steamer and steam the dish for about 20 minutes. At the end of the 20 minutes, make sure the meats are fully cooked before serving. (If you prefer, add a pinch of green onion when it’s ready.)
Note to readers: if you are in Madison, there are many local grocery stores where you can find these ingredients, including Asian Midway Foods on S. Park Street, Madison Oriental Market on N. Sherman Avenue, Whole Foods Market, and others. You can also order online if you plan ahead!
