1. Wash and soak the thick leaves in warm water

2. Cut them into wide strips

3. Wash the salted meat in warm water

4.

6. Cut the leaves into the bottom of the basin

7. Spread the salted meat evenly on the top, put the ginger slices, sprinkle a little chicken essence

8. Cold water on the pot, high heat for 40 minutes

9. 40 minutes after the opening of the lid to remove the ginger slices

10. very fragrant, fat but not greasy.

Tips

The meat should be cut evenly thick and thin so that it is not unevenly cooked.

Thick phyllo is the last one, really good to eat into the salty flavor of salted meat.