Steamed Pork Patty with Salted Fish

Chop 1 stalk of spring onion into fine green onion pieces and set aside; peel 15g of old ginger and slice thinly then julienne, finally mincing into very fine ginger pieces; remove the skin from 30g of salted fish, then cut the salted fish meat into small diced pieces for later use.

Pour 1 tbsp of cooking oil into the wok, heat over medium-low heat then add 30g of diced salted fish, stir-frying continuously for about 1 minute until bubbly and color changes; then add 5g of minced ginger and stir-fry together until golden yellow and fragrant, then scoop out the salted fish along with the fragrant oil for later use.

In a container with 300g of minced pork, crack in 1 egg, add 1 tsp light soy sauce, 1 tsp oyster sauce, 0.25 tsp white pepper powder, 1 tsp Shaoxing wine, and 1 tsp tapioca starch, mixing continuously in one direction until the meat mixture is combined and sticky; then add 0.33 tsp sugar, the remaining 10g of minced ginger, and the fried salted fish with oil, continuing to mix in the same direction; finally add 1 tbsp of water and stir again until the liquid is fully absorbed by the meat.

Transfer the mixed salted fish pork mixture into a shallow dish, gently smoothing and flattening it with hands or a spoon so that the thickness is evenly distributed across the dish; finally drizzle 1 tsp of sesame oil evenly over the surface of the meat patty.

Bring water to a boil in the steamer, then place the dish with the meat patty inside, cover tightly with lid, and steam on high heat for 8 to 10 minutes until the patty turns opaque and firm, releasing savory juices into the dish.

After steaming for 10 minutes, open the lid, carefully remove the meat patty dish, sprinkle the prepared 15g chopped spring onion on top of the hot patty, and serve immediately.