Ingredients/Seasonings

BoiledHamAbout 300 grams, tender coreRice seeds50 grams,Sweet syrupCherryPlums5 pieces, one sugar plum piece, 150 grams of rock sugar,Rose petalsand sugarOsmanthus flowersA little each, 75 grams of Shaoxing wine, an appropriate amount of cornstarch.

Preparation Process

① Add the tender core rice seeds to water and steam them in a steamer.Steam until cooked, drain off the cooking liquid, add sugar and steam until they turn milky white.Wash the ham, make incisions on its meat surface with vertical 2 cuts and horizontal 3 cuts, resulting in 12 small square pieces connected by skin.② Place the ham in a large bowl, add 25 grams of Shaoxing wine and 25 grams of rock sugar, cover it with water to submerge the surface, steam over high heat for 1 hour, drain off the liquid, then repeat the process twice more by adding 25 grams each of Shaoxing wine and rock sugar, steam again for 1.5 hours each time.

Drain out the original juice, reserve the clear liquid in a bowl, remove any sediment and impurities.Place the ham skin-side up on a high-footed serving dish, surround it with the steamed rice seeds.③ Heat the wok, add an appropriate amount of water and 25 grams of rock sugar, pour in the juice used to steam the ham, bring to a boil while skimming off any foam, mix in cornstarch water to thicken the sauce slightly, pour it over the ham.

Decorate with cherries, plum, sprinkle with rose petals and sugar osmanthus flowers.Cherries,Chinese apricots, and sprinkle with rose petals and sugar flowers.