The dish, steamed minced pork hails from the Guangdong region in China. Just like other Cantonese cuisine, steamed minced pork is light and easy in taste.
Steam for about 20 minutes but this depends on the amount and thickness of the minced meat.
Steamed egg is sometimes added to the minced meat. Simply beat 4 eggs with water (same amount as eggs) until they are evenly mixed. Then, pour beaten eggs on minced meat and steamed as suggested in the recipe.
Salted fish is another ingredient which is popular ingredient paired with steamed minced pork. Place slices of salted fish on minced pork to steam.
I really love this dish because it is so simple to prepare. The fact that it takes only a short preparation time makes it 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 sums up a wholesome meal. Just remember to rinse the preserved vegetables before using as I found them a bit too salty for my liking.
Substitute pork with chicken meat 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 with water to remove excess salt. Then, mix minced meat with sesame oil, sugar, soy sauce, Shaoxing wine, pepper and preserved vegetables. Add cornflour and water mixture into minced meat.
Place minced meat on a plate and steam for 30 minutes. Garnish with some sliced scallions and serve hot.