Assorted Chinese Cured Meat

1. Wash all the cured meat and blanch for 2-3 minutes. Drip dry.

2. Slice the cured pork belly and Chinese cured sausages, cut the cured chicken / cured duck into small pieces. Arrange them on the plate.

3. Sprinkle the ginger and chili on top and drizzle with Shaoxing wine.

4. Fill the water tank with water, put the soup bowl on the perforated container and place it into the combination steam oven.

5. Select the automatic cooking program P08, press the start/stop button. Serve.

Automatic cooking program: P08

Shelf position: Perforated container, level 3