Lazy Meal Prep Steamed Dishes (5-in-1)

For Preserved Vegetables Steamed Pork Ribs: Soak pork ribs in cold water with ginger slices for a while, then squeeze out the blood and water. Discard ginger slices.

Marinate the pork ribs with ginger paste, minced garlic, dried chili, fermented black beans, light soy sauce, salt, sugar, and cornstarch. Mix well, then drizzle with cooking oil and marinate for a bit.

Soak the preserved vegetables in water to soften, then squeeze out excess water to reduce saltiness.

Stir-fry the preserved vegetables in cooking oil until fragrant and loose. Set aside.

Portion the marinated pork ribs into freezer-safe containers. Ensure ginger slices used for marinating are not included.

Top the pork ribs with the stir-fried preserved vegetables. Seal the containers and freeze.

For Cured Meat Steamed Taro: Boil cured meat in water until chopsticks can easily pierce through. Remove and cut into strips.

Boil cured sausages in water until cooked. Remove and cut into strips.

Cut taro into thick strips.

Heat vegetable oil in a pan. Stir-fry minced garlic until fragrant, then add chopped chili paste, oyster sauce, and sugar. Stir until mixed. Set aside.

Layer taro at the bottom of freezer-safe containers. Then layer the cut cured meat and cured sausage on top.

Finally, top with the stir-fried garlic and chili paste. Seal the containers and freeze.

For Wild Mountain Pepper Steamed Chicken Wings: Cut chicken wings in half.

Marinate chicken wings with salt, rice vinegar, wild mountain pepper juice, oyster sauce, and cornstarch. Mix well, then drizzle with cooking oil and marinate for a while.

Chop wild mountain peppers into small pieces.

Layer marinated chicken wings at the bottom of freezer-safe containers. Top with chopped wild mountain peppers and small red chilies. Seal and freeze.

For Green Peppercorn Steamed Beef: Slightly freeze beef tendon for easier slicing, then slice against the grain into thin pieces.

Grate ginger and squeeze out the juice. Mix the ginger juice with the beef to tenderize it naturally.

Marinate the beef with light soy sauce, oyster sauce, salt, sugar, cornstarch, and water. Mix well.

In a small frying pan, heat vegetable oil. Add green peppercorns and slowly heat to release their fragrance. Remove the peppercorns.

Add minced garlic to the same oil and stir-fry until fragrant. Combine this fragrant oil with the marinated beef and mix well.

Cut enoki mushrooms and blanch them in boiling water. Drain well.

Layer blanched enoki mushrooms at the bottom of freezer-safe containers. Place the beef on top, ensuring it is loosely packed. Add the fried green peppercorns on top. Cover and freeze.

For Steamed Mixed Vegetables: Cut green beans into sections. Cut carrots, white radish, lotus root, and pumpkin into shreds.

Boil a large pot of water and add salt. Blanch each vegetable (white radish, carrots, lotus root, pumpkin) for 1-10 seconds, then immediately remove. Blanch green beans for a bit longer if needed. Drain all blanched vegetables.

In a large bowl, season each blanched vegetable separately with salt, sugar, Sichuan peppercorn powder, minced garlic, and sesame oil. Mix well.

Then, add flour and cornstarch to each seasoned vegetable. Use your hands to mix until each strand is thinly coated with powder and appears slightly moist and relatively loose.

Portion the mixed vegetables into freezer-safe containers, combining different vegetables as desired. Cover and freeze.

To cook the Preserved Vegetables Steamed Pork Ribs: Place a frozen container directly into a steamer and steam for 30 minutes. Once cooked, invert onto a plate and garnish with chopped scallions.

To cook the Cured Meat Steamed Taro: Place a frozen container directly into a steamer and steam for 25 minutes. Once cooked, garnish with chopped scallions.

To cook the Wild Mountain Pepper Steamed Chicken Wings: Place a frozen container directly into a steamer and steam for 30 minutes.

To cook the Green Peppercorn Steamed Beef: Place a frozen container directly into a steamer and steam for 20 minutes. Once cooked, sprinkle with chopped scallions and minced garlic, then drizzle with hot oil for enhanced flavor.

To cook the Steamed Mixed Vegetables: Place a frozen container directly into a steamer and steam for 20 minutes.

While waiting for the vegetables to steam, prepare a dipping sauce by mixing minced garlic, light soy sauce, vinegar, chili oil, and chopped scallions.