Masked Palm Civet, Salt-Cured & Dried

Ingredients

• salt-cured and dried masked palm civet
• sweet rice wine (mì jiǔ 蜜酒)

Instructions

1. Soak the salt-cured dried civet in rice-wash water (the starchy liquid from rinsing rice) for one full day to remove all salt and impurities.
2. Steam the soaked meat until tender using sweet rice wine in the steaming vessel. Once cooked through, slice thin with a sharp knife and serve.
3. The flesh will be notably more tender and rich-textured than ham, with a delicate quality.