Steamed Pork with Mei Cai

Name: Steamed Pork with Mei Cai
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g pork; 250g Pickled plum vegetables; Some salt; Some Soy sauce; Some Vegetable oil; Some Sugar; Some starch

by Maggie

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Mei Cai Steamed Meat Cake is a dish full of childhood memories.
Whenever my mother cooks this dish, I will definitely eat two bowls of rice, and it must be bibimbap, one bite down, there are meat, vegetables and rice, very satisfied!
Now that I have a child of my own, I will also cook this dish for the child. Looking at him is like seeing him back then, eating big mouthfuls, and then growing up quickly. "

Ingredients

600g Pork
250g Pickled Plum Vegetables
Some Salt
Some Soy Sauce
Some Vegetable Oil
Some Sugar
Some Starch

Steamed Pork with Mei Cai

1. Cut the pork into diced meat

2. Cut salted plum vegetables into small pieces

3. Separately mash with a food processor

4. Separately mash with a food processor

5. , Put the minced pork and the minced pickled vegetables together, add salt, sugar, soy sauce, cornstarch, vegetable oil, stir evenly, beat it with your hands until it is vigorous and elastic

6. Put it in a dish and flatten it

7. Put it in the steamer and steam, 15 minutes after the water boils

Tips:
1. Pork should be selected with fat, and the fat to lean ratio is 4:6.
2. The cornstarch should be put in more and more properly, so that the meatloaf is easier to be vigorous and elastic
3. Take it out immediately after steaming, otherwise there will be steam backflow