Steamed Meat Cake with Head Vegetables
1.
Ingredients: 200g semi-fat lean forelegs, 50g first vegetables, 1 teaspoon sugar, 1 teaspoon peanut oil. Marinade: cornstarch, light soy sauce, salt, sugar, 1 teaspoon of cooking wine, 1 egg.
2.
Peel the pork and chop it into fine pieces. Add all the flavorings in the marinade, stir well, put it on a plate, and gently press into a pancake.
3.
After cutting, washing and soaking to remove the heavy salty taste of the first dish, remove the dripping dry water, add the sugar and peanut oil, stir evenly, and then spread it on the meatloaf.
4.
Add water to the pot to boil, then put a shelf, put the meatloaf on the shelf, the water level is best to be level with the shelf height, so that it is easy to cook without worrying that the water level will overflow into the steaming dish.
5.
Cover the pot and steam on high heat for 15 minutes before serving.
Tips:
After cutting and washing the first vegetables, soak them in light salt water for 30 minutes. The kimchi has more water. Use light salt water to quickly induce the overly salty taste of the first vegetables. In the process of soaking, try to see how salty it is. If it is too heavy, change to a new basin of water and continue soaking. If the saltiness is already suitable, reduce the time for kimchi.
