Steamed Laoganma with preserved meat


150g Bacon
120g cured fish
100g sausage
3ml soy sauce
1g monosodium glutamate
5g scallion
50g chili sauce


Step 1
Cut the dried red pepper into small pieces and set aside.

Step 2
Cut the garlic into coarse pieces.

Step 3
Cut the green onion into green onion.

Step 4
Cut the bacon into thick slices.

Step 5
Cut the cured fish into pieces.

Step 6
Cut the sausage into slightly thick slices with an oblique knife.

Step 7
Heat the oil in a frying pan, stir fry the bacon first, then add the cured fish, soy sauce and Laoganma (35g) together until fragrant.

Step 8
Cook rice wine, put garlic.

Step 9
Add a little diced red pepper and stir well.

Step 10
Put the fried bacon and cured fish in a bowl and leave oil in the pan.

Step 11
Spread the sausage on top according to the picture.

Step 12
Heat the remaining oil in the pan to 50% heat, add the rest of Laoganma Douchi, add diced red pepper and stir fry until fragrant.

Step 13
Spread the fried chili on the top of the preserved vegetables.

Step 14
Steam in the steamer for one hour.