Steamed Pork Patty with Preserved Mustard Greens

Ingredients

Instructions

1. 1

   Rehydrate dried shiitake mushrooms in warm water until soft. Squeeze out excess water, remove stems, and finely dice the caps.

2. 2

   Rinse preserved mustard greens thoroughly under running water to remove excess salt. Squeeze dry and finely chop.

3. 3

   Heat vegetable oil in a pan over medium heat. Sauté the chopped preserved mustard greens and diced shiitake mushrooms until fragrant, about 3-5 minutes. Set aside to cool.

4. 4

   In a large bowl, combine minced pork, grated ginger, light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, cornstarch, sugar, white pepper, and sesame oil. Add water for the slurry. Mix well in one direction until the mixture becomes sticky and well-combined.

5. 5

   Add the cooled sautéed preserved mustard greens and diced shiitake mushrooms from Step 3 to the pork mixture. Mix thoroughly until evenly distributed.

6. 6

   Transfer the pork mixture to a shallow, heatproof dish. Flatten the patty evenly, making a slight indentation in the center to ensure even cooking.

7. 7

   Prepare a steamer. Fill the steamer pot with water and bring it to a rolling boil.

8. 8

   Once the water is boiling, carefully place the dish with the pork patty into the steamer. Cover and steam for 15-20 minutes, or until the patty is cooked through and juices run clear.

9. 9

   Carefully remove the steamed pork patty from the steamer. Serve hot with steamed rice.