160g Chinese ham
4 slices ginger
1/2 Ib honey melon
1 teaspoon preserved osmanthus sugar
- Strengthen the kidney and waist, nourish the skin.
Cut out the skin and the fat of the ham, then steam it for 30 minutes. Slice the ham, add sugar and ginger, steam for a further l0 minutes.
Shell and halve the ginkgo, blanch and cored. Cook the sugar with 1/3 cup of water and preserved osmanthus sugar to make a syrup. Slice the honey melon.
Put the ginkgo into the syrup and fry it over medium heat until golden brown. Serve with honey melon and ham slices.
- Preserved osmanthus sugar is available in Shanghainese grocery stores.