Steamed Assorted Cured Meats (Lavei Hezheng)
A classic Hunan dish that combines cured pork belly, sausage, and fish, steamed together to create a rich, savory flavor with tantalizing aromas.
Ingredients
9 items- Cured pork belly (Chinese bacon) 200 grams
- Cured sausage (Chinese sausage) 2 links
- Cured fish 150 grams
- Fermented black beans 1 tablespoon
- Ginger 1 piece (15g)
- Cooking wine (Shaoxing wine) 1 tablespoon
- Light soy sauce 1 tablespoon
- Sugar 1 teaspoon
- Dried chili peppers (optional) 2-3 pieces
Nutrition
Steps （5 steps）
Wash the cured pork belly with a brush under warm water to clean the surface, then cut into 0.3 cm thin slices. Slice the cured sausage diagonally. Cut the cured fish into pieces and soak in warm water for 10 minutes to reduce saltiness, then drain.
Line a steaming plate with ginger slices. Arrange the cured meat slices, sausage slices, and fish pieces alternately on the plate.
Sprinkle the chopped fermented black beans and dried chili sections over the meats. Drizzle with cooking wine and light soy sauce, and sprinkle with sugar evenly.
Bring enough water to a boil in a steamer. Place the plate in, cover, and steam over medium heat for 35 minutes, until the pork belly becomes translucent, the sausage plumps and looks glossy, and the fish is tender.
Turn off the heat, remove the plate, and garnish with chopped green onions if desired. Serve hot for the best flavor.
Tips
Soaking cured fish beforehand reduces saltiness; adjust steaming time based on thickness; add a few drops of sesame oil before steaming for extra fragrance if preferred.
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