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Ham in Syrup

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400g ham
50g dehearted steamed lotus seeds
1 green plum
5 cherries
crystal sugar
2g sweet osmanthus

  • Clean the ham, cut into 12 cubes still attached to the skin, add cooking wine, crystal sugar and water and steam for 1 hour, pour out the syrup and repeat this step with new wine, sugar and water.
  • Add 25g of cooking, 25g of crystal sugar, lotus seeds and water, and steam again for 90 minutes.
  • Place the ham in a soup-plate with the skin up, circle with lotus seeds, decorate with the green plums and cherries.
  • Pour 50g water into a wok, add 25g crystal sugar and sieved syrup, thicken with cornstarch, pour over the ham cubes.

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