Especially during Chinese New Year, Chinese exchange gifts and winter meats is one of the favorite items.  Or you may see winter meat being sold on the streets during Chinese New Year and just wondering how you can cook them.  There are many ways you can use these meats in Chinese cooking, such as fried rice, fried kuay teow or omelette, Steaming is the simplest way to get the original flavoring! (原汁原味).

Occasionally this is mistakenly called “waxed” meat as the word “La” in mandarin or “Lap” in Cantonese in sounds like wax.

Ingredients 

1. 2 Winter Sausage (臘腸)
2. 2 Liver sausage (膶腸)
3. 1 piece of winter duck (臘鸭)
4. 3 or 4 bulbs of chinese arrow roots tuber (Tse gu) (easily available during Chinese New Year period).
5. All the above are optional and you can choose and match any combination.

Method

1. Wash the meats.
2. Slice the meat into thin 2-3 mm slices. (Liver sausage may need to be a little thicker because it might break apart)
3. Peel off the skin of the arrow root and slice them into ½ cm slices.
4. Lay the arrow root slices on the steaming plate.
5. Place the meat on top of the arrow root slices. (the juice will flow and absorbed into the arrow roots during steaming)
6. Steam for 10 mins.
7. Serve hot.
8. It may not be very healthy, but for the gravy and oil collected after steaming, you can mixed a table spoon of it into your white rice, it makes the rice extremely nice!