冬至前后是制作腊味的好时节。“秋风起，腊味香” 是广粤那里耳熟能详的口头禅，过去很多家庭都会趁着秋风起，空气冷冽干燥的时候腌制腊味。
今年秋季遇上我工作比较闲，制作了腊肠、腊鸭、客家腊肠和广式腊肉，
腊味做好了，赶紧做个腊味煲仔饭，给家里添点新春的气息！
It is a tradition that sometimes before Chinese new year that the Chinese will prepare Wax meat or waxed meat (Lap Mei) to preserve meat for the use in Winter. The cold and low humidity condition during the season is perfect to dry the meat and preserved it for many many months to come.
This year I was lucky to have some free times around winter solstice, I made some Lap Cheong or Chinese Waxed Sausage, Waxed duck , Hakka Waxed Meat and Cantonese Waxed Meat
材料：
1 杯 泰国香米
2 根 广式腊肠
1/4 条 客家腊肉
1 tsp 食油
4-5 根青江菜
调味：
2 大勺 水
2-3 小勺 酱油/生抽 （根据家里的酱油咸淡决定）
1/2 小勺 蚝油
1/2 小勺 甜酱油/黑酱油/珍珠油 Optional
一撮 胡椒粉 Optional
几滴麻油
Ingredients：
1 Cup of Jasmine Rice
1/4 piece of Hakka Wax Meat
1 tsp Cooking oil
4-5 Bok Choy
Seasoning：
2 tbsp Water
2-3 tsp light Soy Sauce
1/2 tsp Oyster Sauce
1/2 tsp Dark Soy Sauce Optional
a pinch of pepper powder Optional
Few drops of sesame oil
1. 把腊味都洗干净，煮滚小半锅水，把腊味放入烫几分钟去除怪味。
2. 砂锅/瓦煲抹上1 勺子的食油。白米洗净，加入1 1/2 杯的水，大火先煮滚，转中火煮至水份减少开始看见很多洞洞的时候（大约8分钟），把腊味放入米饭里，转小火继续焖15-20分钟，间中不要开盖子。
3. 用个小碗把调味料全混合，同时烫上几根青江菜。
4. 取出腊味，把腊味切片摆到米饭上，淋上酱汁加盖煮5分钟，加上青菜吃。
1. Wash and clean the sausages and wax meat, blanch them all in a small pot of boiling water for about 2-3 minutes.
2. Spread 1 tsp of oil over bottom of a Claypot. Wash and drain the rice, place the rice in the Claypot with 1 1/2 cups of water, bring to boil and turn to medium heat to cook for 8-10 minutes until you sees little holes forming on top of rice, turn to low, add sausages and wax meat on top of rice. Cover with lid and continue cooking for 15-20 minutes, do not open the lid in between.
3. Mix all seasoning in a small bowl, blanch/cook a few pok choy at the same time.
4. After 20 minutes, take out sausages and wax meat, slice thinly, use a fork to loosen the rice, place the sliced sausages and meat back to pot, add the seasoning and Bok Choy, cook for 5 minutes at low heat, serve hot with Bok Choy!
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