Dad's Traditional Steamed Pork Patty (榨菜蒸豬肉餅)!

Von Made With Lau · 25 Min.

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Zubereitung

1. Trim the fat from the pork shoulder, cut into strips, slices, then small dice.
2. Rinse the diced pork in water and lightly massage it, then drain in a colander. While you prepare the vegetables, let it drain further; then firmly squeeze the pork against the colander to remove extra water.
3. Cut the pickled mustard into small strips. Crush the water chestnuts with the flat of a knife or spatula into bits. Cut the green onions into small pieces, keeping whites and greens separate.
4. In a bowl with the pork, add oyster sauce, sugar, cornstarch, sesame oil, chicken bouillon and white pepper. Mix with chopsticks for about 1 minute until sticky.
5. Add the green onion whites, water chestnut and pickled mustard, and mix for another 2 minutes.
6. Oil a plate, add the mixture, and mix in 1 tsp corn oil. Flatten the patty with a spoon, then spread a little more oil on top.
7. Bring water to a boil in a wok with a steamer rack, the water just reaching the rack. Set the plate on the rack, cover and steam on high heat for 15 minutes (subtract 2-3 minutes if using a metal plate).
8. Remove the plate carefully and garnish with the reserved green onion greens.

Zusammengefasst aus dem Video von Made With Lau. Schau es dir für die Details an.

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