Ha ha ha, this dish is taught by my friend’s mother. I’ve tried it several times and it tastes great. Normal Meicai patty is made of streaky pork, but I don’t want to eat fat meat, so I use whole lean meat to make it. I choose pork zhanrou to make it, because the lean meat in this part is cool and smooth.
30g Mei Cai
1 teaspoon of raw meal
3 g Sugar
1 teaspoon peanut oil
A little raw
Step 1First rinse, then soak in cold water for half an hour and try the taste. If it's not salty, you can wash it and chop it up
Step 2Wash and mince the pork. Add appropriate amount of salt, sugar, corn starch, soy sauce and cooking oil to the pork. Stir well by hand.
Step 3Mix the cut plum vegetables with the pork, stir well again, then put water in the pot. When the water boils, add the seasoned meat cake and steam for 8 minutes.