Steamed Minced Pork (蒸肉饼)
Ingredients
The patty
- 500g
- pork mince
- 1/2 tbsp
- oyster sauce
- 2 tbsp
- soya sauce
- 1/2 tbsp
- Chinese cooking wine
- 1/2 tbsp
- sesame oil
- 1 1/2 tbsp
- cornflour
- 1/4 tsp
- baking soda
- 65ml
- water
Hakka (客家)
- 15g
- ginger, finely minced
- 2–3 cloves
- garlic, finely minced
Hakka with egg (The one I make the most)
- 15g
- ginger, finely minced
- 2–3 cloves
- garlic, finely minced
- 2–3
- eggs, whipped with half their volume of water
Cantonese (咸鱼)
- 1/4 cup
- water chestnuts, chopped
- 1/2 piece
- salted fish, for the top (optional)
Method
- 01
Prep the meat mixture, which is the base + variant of your choice
- 02
Spread it evenly onto a heatproof dish, keeping it an even thickness so it cooks at the same rate. (I generally use a metal steaming plate)
- 03
When ready to steam, use a wok with water and a metal stand or a bamboo steamer
- 04
If you are doing the Hakka with egg, whip the eggs with about half their volume of water and pour it over the top. (It helps to first put the plate with the meat on the steamer, than pour the egg on top)
- 05
If you're doing the cantonese version, optionally top with the salted fish.
- 06
Steam for 20–25 minutes.
- 07
Garnish with more soy sauce and/or sesame oil
- 08
Serve with rice
Notes
- The ginger and garlic amounts are just a guide, being precise with either isn't a big deal.
- All the ingredients are technically interchangeable too, I've also seen one where they add mushrooms or black bean too.