What’s the secret of making a tasty dish of steamed pork patty? For convenience we usually bought machine minced pork to make this pork patty. However, after trying the hand chopped version, we came to realize that both the texture and flavour are much better. Since then there is no return.
梅菜蒸肉餅 Steamed Pork Patty
The hand chopped pork is fluffy, juicy and savory. Together with the crunchy preserved cabbage and water chestnuts, this dish is just mouth watering!
搞搞新意思 話梅玉桂荔枝糖醋排骨 New Elements in Traditional Dish Sweet and Sour Spareribs with Plum, Cinnamon and Lychee
I am hungry looking at this…
Ingredients are simple. Pork collar-butt ~200g (with one-third in fat), sweet preserved cabbage and 3 water chestnuts
Rinse the preserved cabbage thoroughly to remove all the soil granules inside the leaves. Soak in water for 10 minutes and then wring out the cabbage
Dice the preserved cabbage
Dice the water chestnuts
We prefer coarsely diced for more crunchy texture
Dice the pork
Chop the pork repeatedly. Try not to chop it like you mince it. Keep the meat dice in granule-like form for better texture
Marinate with a handful of salt, sugar, soy sauce, oyster sauce, shaoxing wine, corn starch and sesame oil
Keep slapping the pork into a bowl until it holds together in a piece
Try not to slap too much otherwise it will become sticky and chewy
Add in the preserved cabbage and water chestnuts. Gently slap until it holds in a piece
Put the mixture onto a plate. Use chopsticks to punch some holes on it for more fluffiness
Steam over boiling water in high heat for 8 minutes and it’s done
梅菜蒸肉餅好食秘訣 Secret of a Tasty Dish of Steamed Pork Patty - Couple Overcooked
梅菜蒸肉餅既好食秘訣係乜野？ 以前都會貪方便去街市買現成免治肉去蒸肉餅，不過自從試過食剁肉餅之後，個種質感同味道都係另一回事，一切就返唔到轉頭了 What's the secret of making a tasty dish of steamed pork patty? For convenience we usually bought machine minced pork to make this pork patty. However, after trying the hand chopped version, we came to realize that both the texture and flavour are much better. Since then there is no return.
Preparation Time: PT
Cooking Time: PT
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