Steamed minced pork hails from the Guangdong region in China. Just like other dishes of the Cantonese cuisine, steamed minced pork is light and easy in taste.
Based on this recipe, steam for about 30 minutes. However, this depends on the amount and thickness of the minced meat that is used.
Egg is sometimes added to the minced meat. Simply beat 4 eggs with water (same ratio) until they are evenly mixed. Then, pour beaten eggs onto minced meat and steamed as suggested in the recipe.
Salted fish is another ingredient which is popularly paired with steamed minced meat. Place slices of salted fish on minced meat and steam.
I really love this dish because it is so simple to prepare. Not only does it takes a short preparation time, it is perfect for after work when you crave for a fuss free home cooked meal. Have it together with some rice and a simple plate of vegetables. That would sum up a wholesome meal.
Just remember to rinse the preserved vegetables before using as they could be a bit too salty.
Substitute minced pork with minced chicken if that is your preference. It is optional to add the wine. Without it, the taste would still be marvelous and appetizing.
Rinse preserved vegetables to remove excess salt. Mix minced meat with sesame oil, sugar, soy sauce, Shaoxing wine, pepper and preserved vegetables. Add cornflour and water mixture to minced meat.
Place minced meat on a plate and steam for 30 minutes. Garnish with some sliced scallions and serve hot.