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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Rinse 80g sweet preserved mustard greens thoroughly to clean off any sand, then soak in clean water for 8 minutes, until softened and excess saltiness and sand are released.
Watch out
Do not soak for more than 8 minutes, otherwise the flavor of the preserved vegetables will be washed out.
Take out the soaked mustard greens, cut off the tough root ends, and slice open the thick stalks to ensure any hidden sand inside is thoroughly removed.
Watch out
The root portion is very tough and difficult to chew, so it must be trimmed off completely.
Slice the mustard greens into thin strips, dice into small pieces, and chop finely for 2 minutes until evenly finely minced.
Watch out
Do not chop into a paste, keep some granularity for a crunchy texture when steamed.
Wash hands and utensils thoroughly with soap before and after handling raw pork to prevent cross-contamination.
Take 300g pork leg meat, hold the knife close to the skin to slice it off, and remove any white connective tissue (fascia) from the lean meat.
Watch out
If fascia is left on the meat, it will be very chewy and tough after steaming.
Separate the fat and lean pork. Slice the lean meat thinly, cut into strips, then dice finely. Dice the fat finely as well.
Watch out
Hand-chopping pork preserves texture and juices better than using a meat mincer.
Combine lean pork and fat on the cutting board, chop with the cleaver for 3 minutes until an evenly minced texture is reached.
Watch out
Do not over-chop into a fine paste, otherwise the pork patty will lose its chewy bounce.
Place minced pork into a mixing bowl and add 1/2 tsp salt. Stir vigorously with a clean hand in one direction for 2 minutes until sticky and elastic.
Watch out
Must stir with salt first to develop sticky proteins
this is the secret to a bouncy patty
Add 1/4 tsp pepper, 1 tsp sugar, 2 tsp soy sauce, and 2 tsp Shaoxing wine to the pork and mix. Mix 1.5 tsp cornstarch with 4 tbsp water, then add it bit by bit while stirring and bashing the meat until all liquid is fully absorbed.
Watch out
Starch water must be added gradually
adding all at once will prevent proper absorption and lead to watery meat
Add minced preserved vegetables and 1 tsp minced garlic to the pork and mix thoroughly. Finally, stir in 1/2 tsp sesame oil and 2 tsp cooking oil until combined.
Watch out
Cooking oil must be added last to seal in the moisture of the pork.
Transfer the pork mixture onto a steaming plate and spread lightly without pressing down hard. Use chopsticks to poke a few holes in the patty for quick heat penetration, then top with 2 slices of shredded ginger.
Watch out
Do not pack the meat patty down firmly
poking holes allows steam to pass through for fast and even cooking
Use oven mitts and be careful of hot steam escapes when placing the plate into the steamer and uncovering the lid.
Make sure the water in the wok is boiling rapidly, place the plate onto the steam rack, cover tightly, and steam on high heat for 12 minutes until fully cooked and meat juices run clear.
local_fire_departmenthigh heat for 12 minutesWatch out
Maintain high heat throughout steaming
if water runs low, top up with boiling water
Turn off heat, uncover the lid, remove the steamed pork patty plate, garnish evenly with 1 chopped scallion, and serve hot.
Watch out
The steaming plate will be extremely hot
use a plate retriever or heat-resistant gloves to take it out
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