Steamed Minced Pork Patty with Dried Scallops, Water Chestnuts, and Fermented Black Beans

Ingredients

Instructions

1. 1

   Soak dried scallops in warm water for 30 minutes until softened. Reserve the soaking liquid. Shred the rehydrated scallops.

2. 2

   In a large bowl, combine minced pork, shredded dried scallops, finely diced water chestnuts, and chopped fermented black beans.

3. 3

   Add light soy sauce, cornstarch, sugar, white pepper, Shao Hsing wine, sesame oil, and vegetable oil to the pork mixture. Mix thoroughly in one direction until well combined and slightly sticky.

4. 4

   Transfer the mixture to a shallow, heatproof dish. Flatten it into an even patty, making a slight indentation in the center for even cooking. Pour the reserved scallop soaking liquid over the patty.

5. 5

   Place the dish in a preheated steamer over high heat. Steam for 15 minutes.

6. 6

   Carefully remove the dish from the steamer. Garnish with julienned ginger and chopped spring onion. Serve hot with rice.