This is one humble home-cooked dish that brings back nostalgic memories. It is also one of the most well-loved of Cantonese dishes. Traditionally, minced pork with some bits of fat is preferred, as the meat patty will be more moist, tender and flavourful. However, to keep to the healthier side of food, lean minced pork can also be used. The flavour and texture is still as good.
To cook this dish:
Prepare and chop the ingredients required
Pan fry a piece of salted fish
Chop into small pieces
Minced the pork, preferably by hand. Also use very fresh pork. It really makes the difference
Marinate the minced pork with seasonings
Stir in circles with chopsticks until the pork comes together. Then add water.
Add the chopped ingredients and half the salted fish, mix in the same way .. In circles, same direction
Then the cornstarch. The pork will get sticker as you stir everything together.
Press the pork patty into a steaming plate, 1 cm thickness is ideal and smooth the top. Refrigerate for 1 hour.
Remove the minced pork from fridge before steaming
Sprinkle the other half of salted fish and shredded ginger on the top. Drizzle with garlic oil.
Steam, covered, over high heat for 10 minutes. Garnish with chopped spring onion.
This dish is best served with rice. However, for a healthier lifestyle we had it with hot oat porridge!
As always …… ENJOY!