Cooking method of ham meat

1, ingredients: Jinhua ham 150g. Seasoning: 50g yellow rice wine, 25g white sugar, monosodium glutamate1g.

2. Cut the finished ham into 26 long squares with a length of 2.6 cm, a width of 1.9 cm and a thickness of 0.7 cm (each with a piece of fat);

3. When loading the tray, 5 pieces of the lower layer are paired, 3 pieces are placed in the middle, 4 pieces of the middle layer are paired, and 5 pieces of the upper cover are placed;

4. Put the sugar, yellow wine and monosodium glutamate into the casserole and melt it on low heat. When it becomes sticky, pour it into a bowl, let it cool, pour it on the ham, and steam it on a plate with high fire 1 min;

5. After the cage is loaded, one corner of the cage cover must be uncovered to prevent excessive steam impact, so that the ham in the plate is flat but not brittle, the sugar juice poured out is even and moist, and the seasoning penetrates into the inner layer of the ham, and the outside is green and bright.