“Steamed meat cake” is still strange to the dining table of northerners. To the end of the table when the family were a little surprised, thought I steamed dumpling stuffing. In fact, this is a very famous Cantonese dish! The operation is simple and delicious, not only not greasy, but also full of meat flavor.


200g pork stuffing
50g salted duck eggs
100g Mei Cai
5g ginger
10g shallot
5 grams of raw tobacco
10g cooking wine
10g oyster sauce
2 g Sugar
5 g sesame oil
5g corn starch


Step 1
Prepare the minced meat and put it in the container. Cut the scallion and ginger into small pieces.

Step 2
Dice the salted eggs.

Step 3
Add soy sauce, oyster sauce, sugar, sesame oil, flower wine, ginger, scallion and corn starch to the minced meat.

Step 4
Stir until sticky.

Step 5
Add the fried plum vegetables and chopped salted eggs.

Step 6
Mix well.

Step 7
Take a deeper plate and place the stuffing on the plate. Gently flatten it.

Step 8
Poke a few holes in the patty evenly with your fingers so that it will ripen easily when steamed.

Step 9
It looks like honeycomb briquette after being poked.

Step 10
Put it into a steamer or rice cooker, steam over high heat for 20-25 minutes.