Steamed Pork Patties with Pickles

Name: Steamed Pork Patties with Pickles
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Pork (back elbow); 60g Pleurotus eryngii; 50g dried vegetable; 3g salt; 6g Soy sauce; 6g Sugar; 1g MSG

by Cheongsam by the stove

4.9 (1)

Favorite

4

Difficulty

Easy

Time

30m

Serving

3

This is a dish in the south of the Yangtze River. Moldy dried vegetables solves the greasy taste of pure meat and increases the aroma of dried vegetables. It adds layers to the taste and taste. It is best to use Shaoxing tender dried vegetables to match the meat. Will conflict.

Ingredients

Steamed Pork Patties with Pickles

1. It’s better to use Shaoxing mold dried vegetables to have more aroma

2. Dried vegetables should be soaked in water to remove most of the saltiness.

3. The soaked pickles are wrung out and chopped, and the pork hind leg is also cut into minced meat. Wash the eryngii mushrooms and cut into thin strips.

4. Mix the minced pickles and minced meat, add salt, sugar, monosodium glutamate, light soy sauce, cornstarch to taste, and beat vigorously for 10 minutes. Put it in the refrigerator for later use.