I took a big elbow plateau ham when I went to Shangri-La, Yunnan, the summer before. This ham is made from the hind legs of an ecological pig that is free to run on the plateau grass. It is short, strong and strong. The shape is correct, the big bone is small, the fat and thin is moderate, the meat is fine, and after cutting, the fat is white and red. Salty and fragrant. Through six cumbersome processes: fresh leg trimming, salt pickling, stacking and pressing, washing and drying, hanging and drying, and ham produced by fermentation management, as long as the method is correct and extremely resistant to storage, the long time is not It will tamper with its original aroma, but it will make it more "mature" and more delicious. This “old ham steamed pigeon” has very little seasoning and only a few slices of old ham can make it unparalleled!
After washing the pigeons, wipe off the moisture on the inner and outer surfaces, apply a proper amount of salt (both inside and outside), massage for a while, and set aside;
The old ham is washed and cut into pieces, ginger slices, and shallots are tied into knots;
Sprinkle a spoonful of cooking wine on the marinated pigeons and spread the old ham slices;
Spread the ginger slices, put the onion knots, and sprinkle with the pepper powder;
After the steamer is opened, the pigeons are basketed in a container. The fire is boiled and turned to medium heat for 40 minutes. The fire is removed and the onion is picked up, sprinkled with chopped green onion and served on the table.