Ham is very particular about its handling and segmentation. If it is not handled properly, it will be extremely salty, and it will also bring its own oily taste! Therefore, only those who understand it have regarded it as a treasure for a long time. I didn't think ham was delicious when I first ate it, except that it was salty and oily, and then I simply didn't eat it!

It was not until I was studying nutrition that I met a brother who was a chef in a hotel. He told me some methods of ham processing, and I realized that all the ham I had eaten before was untreated, so the taste was impossible to talk about!

I remember he told me that ham is used in different parts according to different eating methods, and professional chefs will decompose it first. According to different eating methods, the processing methods will be different. For a food lover like me, these are all too professional! So I asked him to teach me some common handling methods. I handled the ham in Panzhou, Guizhou Province in the way he taught me. It was really delicious! Write it out and share it with you!

Step one, the ham will be covered with a layer of mold due to long-term fermentation, so the first step of treatment must be to burn the ham, which can effectively remove the odor!

Step 2, soak the burnt ham in rice washing water or flour water for a while and scrape it with a knife. Wash with warm water for several times, remove and control the dry water.

Step 3, blanch the washed ham in boiling water 10.

Take it out in about minutes. Then boil a new pot of boiling water, add ginger cooking wine and ham, cook for half an hour and remove for later use. If the ham is salty, you can cook it several times repeatedly. The ham made in this way is not salty and odorless, and it tastes pure!

In addition, the ham itself is high in salt, so whether it is steamed, boiled, stewed or fried, there is no need to add salt! Less soy sauce and the like!