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Overview Mince pork and salted fish

Mince pork and salted fish.

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Steamed Minced Pork With Salted Fish 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.

The salted fish is an acquired taste and it can be sweet smelling to some while others may simply detest it. There are variations to this dish, some people may use minced pork and others may use thinly sliced pork belly. For a stronger salted fish flavour, you can also mix the salted fish into the minced pork first The Mui Hiong turns easily into a paste when you press it with the side of the knife.
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Ingredients Mince pork and salted fish is:

1. Prepare of Minced pork.
2. You Need 1 piece of fish from the jar.
3. You Set Up of Ginger.
4. Set Up Here of Chilli.

Add half of the fried salted fish into the pork mixture and mix well. Arrange the pork into a heatproof plate and press it down with the back of a spoon to smoothen it. Add the finely sliced ginger and remaining fried salted fish on top of the pork. Fill a wok with about ¼ full of water, place your steaming rack in and bring it to a boil.

Manufacturing process Mince pork and salted fish Langkah demi langkah

1. Marinate with ingredients above.
2. Steam for 7 mins. 10 mins too Long; makes the meat tough.

Spread the julienned ginger across the top of the meat and salted fish and then sprinkle the chopped scallion evenly over the top. You'll see quite a bit of liquid in the plate after cooking. If using salted mackerel, place it in the center of the pork patty. If using anchovies, scatter them in a single layer on top of the pork patty. Evenly sprinkle with ginger and drizzle with a little olive oil. .

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