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

Por Made With Lau · 25 min

Ingredientes

Modo de preparo

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.

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