Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, chinese steamed pork patty with salted fish 咸魚蒸肉餅. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
This Minced Pork w/ Salted Fish is a really easy and yummy dish. There are many varieties of salted dried fish at Chinese markets, but the kind you want to get is the fermented variety. In an ideal world, we'd all jet over This dish may sound a bit out there for some of you, but steamed pork cake with salted fish is one of those dishes that's so good that it's generally.
Chinese steamed pork patty with salted fish 咸魚蒸肉餅 is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Chinese steamed pork patty with salted fish 咸魚蒸肉餅 is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook chinese steamed pork patty with salted fish 咸魚蒸肉餅 using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chinese steamed pork patty with salted fish 咸魚蒸肉餅:
- Make ready Salted Fish 梅香
- Make ready Shredded Ginger
- Make ready 15 pcs Black Fungus 黑木耳
- Take (can add chinese mushrooms to your likings)
- Prepare 4-5 Water Chestnuts
- Make ready 300 g Minced Pork
- Take 1 tsp sugar
- Get 1 tsp oil
- Make ready 2 tsp light soya sauce
- Take 20 ml water
- Make ready sweet soya sauce at the end
Chinese Salted Fish is like that as are many other wonderful foods that you come know slowly, exploring and questioning, until the taste blossoms. Cantonese Salted Fish is a traditional Chinese food originating from Guangdong province. It is a fish preserved or cured with salt, and was a staple food in Southern China. It historically earned the nickname of the "poor man's food".
Instructions to make Chinese steamed pork patty with salted fish 咸魚蒸肉餅:
- Ingredients. Soak the Black fungus for 30mins then sliced/chopped. Water Chestnut Chop them up. Rinse the Salted Fish and place some shredded ginger on top to take out the fishy taste.
- Now for the Minced Pork add in 1 tso sugar, 1 tsp oil, 2 tsp of light soya sauce and 20ml water and mix it well. For steamed patties added water will make the meat softer. Now add in the black fungus and water chestnut and mix well.
- Get a plate and spread the mix evenly no thicker than 2cm or its gonna be hard to cook it through. Place the salted Fish on top and steam it.
- In a hot boiling water pot place the dish in and cover lid. High Heat for 15 to 20mins. Make sure theres enough water inside so would not dry up. To test if cooked poke a knife in.
- Add in some sweet soya sauce on top if needed. Done!
Salted Fish Steamed Minced Pork (咸鱼蒸猪肉饼) - I like all the variations, but if I had to choose, this would be my favourite! The savouriness of the Dong Cai and Mei Cai makes it impossible to resist, even during sickness when your tastebuds are numb and most foods seem bland and tasteless. Mix together the pork, mushroom, scallion (white part ),cornstarch , sesame oil, white pepper, let it sit until fish is cool. When fish is cool to touch remove all bones and add in to the mix along with the ginger Steam until done. Drizzled light soy on top and serve with rice and steamed chinese broccoli.
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