Tian Jin preserved vegetable is one of the most important ingredients in our kitchen because when you have nothing much in the fridge, you can make a big pot of yummy soup with some meat and preserved vegetable. Add this into the porridge (or congee) can easily enhance the flavour and it is so commonly used in many Chinese dishes. Steamed minced pork with preserved vegetable is one of my favourite mum's food and I can easily finish the whole plate of rice with this single dish.
The main ingredients of the dish are simple including minced pork, finely chopped preserved vegetable and seasoning. The common method is to combine everything, place in a plate to form a 1/2 to 1 inch thick meat cake and send it into the steamer. My mother like to make us our granny version which needs a little bit of frying before sending it into the steamer which pretty well keeps the juice and flavour in the meat after steaming. Here you go the recipe and you better prepare more steamed rice tonight just in case.
Ingredients:
(serve 3-4 people)
200g Minced pork
3tbsp Tian Jin preserved vegetable
1tsp Oyster sauce
1tbsp Light soy sauce
1tsp Sesame Oil
1tsp water
1tsp corn flour
1/4tsp White pepper
a pinch of salt
2 cloves garlic (finely chopped)
1tbsp Cooking oil
Steps:
1. Soak the preserved vegetable in a bowl filled with about 200ml water for 15-20 minutes. Rinse at least 3 times to remove dirt.
2. Pat dry the vegetable and chop into fine pieces.
3. In a large bowl add in the minced pork, chopped preserved vegetable, oyster sauce, light soy sauce, sesame oil, 1 teaspoon of water, corn flour, white pepper and salt. Stir to mix everything together with a spoon.
4. Press and shape the meat mixture into a half inch thick disc according to the size of your plate.
5. Heat a pan with medium heat, add in 1 tablespoon of cooking oil. Add in garlic and fry for about 10 seconds.
6. Place the meat cake over the garlic and fry until it is lightly golden (beware do not burn the garlic) one side and turn it over. Try to scoop the whole thing including the garlic when you over turn it.
7. Lightly oil the plate (steel plate is preferable as it is better in transferring the heat) surfaces and place the meat cake on it (garlic side faces up).
8. Send it into the steamer and steam for 20-22 minutes over high heat. Remove from heat and serve hot.
before and after steaming
Tips:
1. Do not add any water to the meat cake after frying and before sending it into the steamer. Juices and excessive fat will come out naturally from the meat after steaming and that is the best sauce for your rice.
2. Do not over fry the meat to prevent drying out. Just check when the meat turn white and lightly golden then it is the best time to turn it over.
