Whitebait Steamed Meat Cake

Name: Whitebait Steamed Meat Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Dried whitebait; 200g pork; 20g parsley; 10g ginger; a little Shallots; 0.5 teaspoon salt; 0.5 teaspoon Sugar; 1 tbsp Light salt soy sauce

by Jackey cat

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Cats have always thought that whitebait is a kind of amazing fish. It is soft and transparent, with delicate meat, white and tender, no scales, no thorns, no bones, no intestines, no fishy smell, and it is rich in calcium, high protein, and low fat. It can be eaten safely by the whole family. LG likes to use it to make soup, and cats like to use it for steaming meat cakes. Choose 7 lean and 3 fat pork plums, minced, add washed whitebait, seasoned, and serve. Steamed, you can smell the unique salty taste of whitebait before it is out of the pot. Just sprinkle a little green onion on the table and enjoy it beautifully. Even the kitchen can easily handle it.

Ingredients

50g Dried Whitebait
200g Pork
20g Parsley
10g Ginger
a little Shallots
0.5 teaspoon Salt
0.5 teaspoon Sugar
1 tbsp Light Salt Soy Sauce

Whitebait Steamed Meat Cake

1. Prepare the ingredients. Pork can be selected according to your own preferences. It is delicious with a little fat. Clean the whitebait and soak it in water.

2. The pork is chopped by hand, the whitebait has softened after soaking, drain the water and set aside, chop the parsley stalks, chop the ginger and soak into ginger juice with a little water

3. Put the pork into a large basin and add a tablespoon of light salt soy sauce

4. Then add some salt and sugar

5. Add the ginger juice to the minced pork and stir in one direction. The amount of ginger juice can be according to your own preferences, as long as the water is completely poured into the minced meat.