This preserved veg is traditionally used to pair with fried and long steamed belly pork. Since I have a piece of rump to use up, I just use it to make a dish, delicious in its own way.
1.Soak preserved veg and loosen, cut into small pieces.
2.Stir fry with some oil until fragrant.
3. Season beef lightly with salt, black pepper, rice wine and cornstarch. Place at bottom of steaming dish and cover with preserved veg.
4.Steam until cooked, around 30 minutes.
No comments:
Post a Comment