Learn to cook Steamed Minced Pork (蒸猪肉), a well-loved traditional home-cooked dish in 4 different styles with just one easy recipe! Your 'go-to' dish to satisfy the different tastebuds in your family!
Wash the pork and mince it but not too finely. Divide the pork into 4 equal portions and place them in 4 bowls.
Dong Cai Version: Wash the Dong Cai a few times to get rid of the sand if any. Squeeze it dry and chop coarsely, then add the Dong Cai to the first bowl of minced pork.
Mei Cai Version: Wash the Mei Cai thoroughly, spreading the leaves out to make sure all sand and salt particles are removed. Soak for about 15mins. Squeeze out excess water and chop roughly, then add the Mei Cai to the second bowl.
Water Chestnut Version: Use a brush to remove the mud of the water chestnuts. Cut off the top and the bottom of the chestnuts, and use a peeler to remove the skin. Wash and cut the water chestnuts into small squares, then add them into the third bowl
Salted Fish Version: Rinse the salted fish and remove the bones if any and pat dry and set aside. Then remove the skin of the ginger and shred it thinly. (Do not add this to the fourth bowl, as we will be laying it on top later.)
For each of the 4 bowls, add in 1 1/2 tsp of cornflour, 1 tsp light soya sauce, 1 TBsp oil, 1/2 tsp sesame oil, 70 ml of water, a pinch of salt and a dash of pepper.
Stir the meat mixture vigorously with chopsticks or with your hands until well incorporated and until the meat becomes sticky and dense.
Transfer the 4 bowls of meat mixture into 4 separate steaming plates. Press the meat mixture firmly on the plate and level it evenly with the back of a spoon.
For the 4th plate (Salted Fish Version), place the salted fish on top and add some shredded ginger over it.
Let the meat mixture stand in the plates for about 30 mins before steaming so that the meat will be more solid and firm.
In a wok, add in water and bring to a boil over high heat. Once boiling, place the plate on the steaming rack and cover the wok and steam for 15 mins over high heat. If you have a multilevel steamer, you can steam them all at one go, otherwise you have to do it one at a time.
After steaming, the meat will shrink leaving a plate of gravy which goes very well with a bowl of hot steaming white rice. Best served hot.
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