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Recipe details are AI-generated from the video and may contain errors — for reference only.
Curl your fingers inward when using a cleaver to cut ginger and salted fish, otherwise the sharp blade may cut your fingers.
Cut 2 pieces of ginger into thin shreds and chop 6 pieces of salted fish into small pieces.
Watch out
Cut the salted fish into small pieces so the flavor distributes evenly
otherwise, large chunks will be too salty in spots
Wash your hands thoroughly after handling raw pork to prevent cross-contamination.
Place 200g pork belly into a plate, add the shredded ginger and salted fish pieces, then pour in 1 tbsp dark soy sauce, 1 tbsp oil, and 0.5 tbsp sugar. Mix well by hand until all ingredients are evenly coated with sauce.
Watch out
Mix the seasonings thoroughly by hand, otherwise some parts will be too salty while others remain bland after steaming.
Place the plate with the marinated pork onto the steaming rack in a wok filled with water. Steam over medium heat for half an hour until the pork is tender and flavorful.
local_fire_departmentMedium heat for half an hourWatch out
Monitor the water level during steaming to prevent the wok from boiling dry.
Use thick heat-resistant cloths or gloves when moving the freshly steamed hot plate, otherwise you will get severely burned.
Carefully remove the steamed pork from the wok using a heat-resistant cloth, and it's ready to serve.
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