Steamed Minced Pork with Mei Cai
1.
Soak the Mei Cai in a large basin in advance, (the salty soaking time is relatively longer), wash it several times and change the water continuously.
2.
Use scissors to cut the leaves and rinse again to remove the water and squeeze it out.
3.
Cut into large pieces
4.
Chop again (the degree of chopping is mastered by yourself)
5.
Wash pork, peeled and chopped, onion peeled and chopped
6.
Put the minced meat, chopped green onions, and plums into the pot. Add chicken powder, fish sauce, sesame oil, sugar, keep stirring, and finally add cornstarch and stir evenly
7.
Use a rimmed plate to serve, gently flatten the surface with a spoon, and then use chopsticks to poke some small holes on the cake surface (heat evenly and quickly ripen)
8.
Add water to the pot and put it on the stand, put the meatloaf on top and steam for 15-20 minutes.
Tips:
There will be some sand when the Meicai is soaked, and it must be cleaned. When the soaking time is short, cut it and try the saltiness first, and then decide to put the salty seasoning. The proportion of meat and vegetables is half and the taste is moderate, not greasy, and has a good taste.