Honey Fire Recipe
| Jinhua ham recipe with skin 400g | Chinese Lotus Seeds 40g |
| Starch 10 grams | Dried Osmanthus Appropriate amount |
| Rock Sugar 50 grams | Shaoxing Wine 50 grams |
Step 1
1. Soak macaroni paniculata in warm water for one hour and set aside; 2. Wash and remove hair from the ham, remove dirt around the ham, cut the ham into small cubes of about 1.5 cm with a knife, and cut the ham into half of the fat; 3. Put the skin side down into a bowl, submerge it in water, add 25 grams of Shaoxing wine and 30 grams of rock sugar, steam over high heat for one hour, then medium heat for half an hour (it is best to seal it), then remove the soup; then cover with water Submerge, add 25 grams of Shaoxing wine and 20 grams of rock sugar, steam over high heat for 40 minutes, remove the soup and set aside. Put the soaked macaroni into a plate, put the ham skin side down on top of the macaroni, add a little soup For the juice, if you don’t have macaroni paniculata, steam it over water for 15 minutes on high heat, then on medium heat for 15 minutes, then take it out; 4. Pour a little soup into the pot, blend with the thin gravy, sprinkle an appropriate amount of osmanthus on the steamed ham, and pour the blended gravy on top. Note: This dish is steamed during the steaming process, and also has the function of removing saltiness. If the ham is too salty or your personal taste is too sweet, you can increase the amount of rock sugar appropriately, or add an appropriate amount of honey when thickening the gravy, and the taste will be better. More delicious and sweet, this dish is rich in nutrients and suitable for all ages (it may have higher cholesterol content). The honey sauce recipe in the photo is made by myself, and the time spent is a practical operation. After the finished product is served, it is eaten away, which is very popular with my wife. My daughter likes it. Cooking Tips for Honey Fire Recipe
