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Recipe details are AI-generated from the video and may contain errors — for reference only.
Thoroughly pat dry the 100g salted fish with kitchen paper, remove the head, tail, and center bone, then chop into fine pieces and set aside.
Watch out
The salted fish must be completely dry, otherwise oil will splatter wildly when frying.
Wash and peel 1 piece of ginger, slice thinly, cut into fine shreds, and mince into 1 tablespoon of ginger paste.
Watch out
Curl your fingers inward when slicing ginger to avoid cuts.
In a bowl, add 0.5 tsp white pepper, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 0.5 tsp sugar, 1 tbsp Shaoxing wine, 2 tsp cornstarch, and 2 tbsp water, stirring until fully dissolved.
Watch out
The cornstarch must be completely dissolved, otherwise lumps will ruin the texture.
Wash hands thoroughly after handling raw pork to avoid cross-contamination.
Pour the sauce into 500g minced pork belly, knead vigorously with your hand for about 30 seconds until the pork absorbs the sauce and becomes sticky.
Watch out
The pork must be kneaded until sticky, otherwise the patties will fall apart when frying.
Add the prepared 1 tbsp ginger paste and 1 bowl of cilantro, and continue mixing thoroughly by hand.
Watch out
Mix the ginger and cilantro evenly, otherwise the flavor will be uneven.
Shape the meat mixture into 8 even meat patties, place them on a plate, and press a suitable amount of salted fish pieces onto the bottom of each patty.
Watch out
Do not add too much salted fish, otherwise the patties will turn out too salty.
Hot oil easily splatters when adding food; be careful and stand to the side.
Heat a frying pan, pour in 0.5 bowl of cooking oil, turn to low heat, place the patties along the edge of the pan one by one, and fry the bottom for 2 minutes until bubbles decrease and it turns golden.
local_fire_departmentLow heat, about 2 minutesWatch out
Slide the patties along the edge of the pan when putting them in, otherwise hot oil will splatter.
Carefully flip the patties over using a fork and spoon, keep on low heat and fry for another minute until both sides are golden and aromatic.
local_fire_departmentLow heat, about 1 minuteWatch out
Flip gently, otherwise the patties will easily break apart.
Slightly increase the heat, pan-fry both sides for another 2 minutes each until fully cooked, crispy outside, and aromatic, then remove and drain.
local_fire_departmentMedium-low heat, about 2 minutesWatch out
Watch the heat in the final stage to avoid burning the crust.
Neatly arrange the pan-fried salted fish patties on a long plate, garnish with 1 bowl of scallion and 1 bowl of cilantro, and serve.
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