Ingredients
750 g (about 1.6 lbs) of cooked Jinhua ham center cut.
Seasonings
250 g fermented rice wine (jiuniang), 75 g Shaoxing wine, 51 g sugar, 25 g wet cornstarch slurry.
Instructions
1. Remove the skin and trim the excess fat from the cooked ham, then slice it thinly. Take 10 slices of ham and roll each one around some fermented sweet rice (jiuniang) to form a trumpet shape, then arrange them on a small plate.
2. Arrange the ham slices neatly in a bowl, add sugar and Shaoxing wine, then line the bottom with fermented sweet rice (jiuniang). Seal the bowl with plastic wrap and steam both the ham and the ham rolls together in a steamer for 20 minutes.
3. Invert the steamed ham slices onto a plate, heat the reserved cooking liquid in a wok and thicken with a cornstarch slurry, arrange the ham rolls around the edge, then pour the thickened sauce over the top. This dish is sweet but not greasy, with a savory undertone, and is even better when steamed with fresh lotus seeds.