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Recipe details are AI-generated from the video and may contain errors — for reference only.
Keep the cutting board stable and use the knife carefully when cutting hard or bone-in salted fish to avoid slipping.
Cut 50g of salted fish into strips first, then chop into small dice, and place on a small plate for later use.
Watch out
Cut the salted fish as finely as possible
otherwise, localized bites will be overly salty and affect the overall texture
Mince 15g of ginger finely and place it on the plate for later use.
Watch out
Mince the ginger as fine as possible to remove gamey odor without biting into large spicy ginger chunks.
Wash and chop 15g of green onions into fine scallion rings, then set aside on a plate.
Watch out
Green onions are used as a final garnish
keep them separate and do not mix with raw pork
Salted fish contains moisture and may splatter oil in hot pan; keep a safe distance.
Heat a pan and pour in 1 tbsp of cooking oil. Once hot, add the diced salted fish and stir-fry over medium heat until golden brown and fragrant. Add half of the minced ginger (about 7.5g), continue stir-frying until aromatic, then turn off heat and transfer to a plate.
local_fire_departmentMedium heat for about 1 to 2 minutesWatch out
Keep a close eye and stir constantly when frying salted fish
otherwise, it burns easily and becomes bitter
Wash hands and utensils thoroughly after handling raw minced pork and raw egg to prevent cross-contamination.
In a large bowl, combine 300g minced pork, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp white pepper powder, 1 tbsp Shaoxing wine, 1 tbsp tapioca starch, and 1 egg. Mix well with a gloved hand. Add 1 tbsp sugar and mix, then add the remaining minced ginger (about 7.5g), sautéed salted fish, and 1 tbsp water. Knead and mix until the pork becomes sticky. Transfer the mixture to a steaming dish, press and spread it flat into a patty, then drizzle 1 tbsp of sesame oil over the top.
Watch out
Spread the pork patty gently with your hand
do not press it down too hard, or it will turn tough instead of tender
Be cautious of hot steam and scalding liquids when lifting the steamer lid and retrieving the hot dish.
Bring water in a steamer to a rolling boil over high heat, then place the dish with the pork patty inside. Cover tightly with the lid and steam on high heat for 10 minutes until the pork is cooked through and rich juices collect in the dish.
local_fire_departmentHigh heat steam for 10 minutesWatch out
Wait until the water is steaming rapidly before putting in the meat dish
starting in cold water makes the meat dry and tough
Carefully remove the steamed pork patty dish, sprinkle 15g of freshly chopped green onions evenly on top, and serve immediately while hot.
Watch out
Sprinkle green onions after removing from steamer
heat will release aroma without turning onions yellow
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