Ingredients

200g preserved sausage 150g preserved fish 150g wind meat 150g dried red peppers 30g garlic cloves 8g scallions 1g rice wine 8ml tempeh 10g dark soy sauce 1ml oyster sauce 3ml monosodium glutamate 1g sesame oil 5ml

Steps

1. Garlic cloves are chopped.

2. Dry red chili pepper cut into small pieces.

3. Chop green onion into scallions.

4. Cut the Chinese sausage and wind meat into slices about 3 millimeters thick.

5. Chop the preserved fish into small pieces.

6. Pan sit on the fire on the hot oil, pour in the preserved fish, wind meat slightly fried.

7. Cook rice wine, add soy sauce, oyster sauce and stir fry evenly.

8. Stir-fry the good waxfish, wind meat into the steam bowl.

9. Spread the sausage evenly on top.

10. Wash the pan again hot oil, the dried red pepper crushed, minced garlic and edamame together into the pan and stir fry.

11.Lay the sauteed peppers flat on top of the salami.

12. Steam in a steamer for 40 to 60 minutes.

13. Sprinkle chopped green onion and drizzle sesame oil on the table.

Tips

1. waxfish can be fried in oil, blanch the meat and then combined fried.

2. Stir fry chili peppers with low heat, do not fry paste.