“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
5 grams of raw tobacco
10g cooking wine
10g oyster sauce
2 g Sugar
5 g sesame oil
5g corn starch
Step 1Prepare the minced meat and put it in the container. Cut the scallion and ginger into small pieces.
Step 2Dice the salted eggs.
Step 3Add soy sauce, oyster sauce, sugar, sesame oil, flower wine, ginger, scallion and corn starch to the minced meat.
Step 4Stir until sticky.
Step 5Add the fried plum vegetables and chopped salted eggs.
Step 6Mix well.
Step 7Take a deeper plate and place the stuffing on the plate. Gently flatten it.
Step 8Poke a few holes in the patty evenly with your fingers so that it will ripen easily when steamed.
Step 9It looks like honeycomb briquette after being poked.
Step 10Put it into a steamer or rice cooker, steam over high heat for 20-25 minutes.