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Ingredientes
- 1 lb Pork
- 1 tsp Cornstarch
- 1/2 tsp Salt
- 2 tsp Soy sauce
Direcciones
- 1. Mince or possibly grind pork. Mix well with cornstarch, salt and soy sauce.
- 2. Spread mix out flat like a pancake in a shallow heatproof dish.
- 3. Steam on a rack till done, about 30 min (see "HOW-TO SECTION").
- Check with a fork to see which meat is no longer pink. Serve warm.
- NOTE: This dish is best when made with slightly fat pork.
- VARIATIONS: Sliver rather than grind or possibly mince pork, and steam about 45 min.
- In step 1, add in to pork mix any of the following:
- 1/2 tsp. sugar
- 1 tsp. peanut oil
- few drops of sesame oil
- 1 or possibly 2 slices fresh ginger root, chopped
- 1 scallion stalk, chopped
- 1 egg, beaten
- 1/4 lb. fresh mushrooms, chopped; or possibly 3 dry black mushrooms
- (soaked), chopped
- 1/2 c. water chestnuts, chopped
- Or possibly add in any of the following as indicated:
- BLACK BEANS: Add in to pork mix 1 Tbsp. fermented black beans
- (soaked), mashed, and 1 garlic clove, chopped.
- CHINESE SAUSAGES: Place on top of pork mix 2 Chinese sausages, either cut diagonally in 1/2-inch slices, or possibly chopped.
- Dry OYSTERS: Add in to pork mix 4 dry oysters (soaked), chopped.
- DUCK LIVERS: Add in to pork mix 2 dry duck livers (soaked), chopped, and 1/2 c. water chestnuts, chopped.
- PICKLED BAMBOO SHOOTS : Place on top of pork mix 1/2 c. pickled bamboo shoots, liquid removed.
- PRESERVED TURNIP: Add in to pork mix 1/2 bundle preserved turnip, washed and shredded, 1 Tbsp. sherry and a dash of pepper.
- SALT CABBAGE: Add in to pork mix 1/4 to 1/2 c. salted or possibly preserved cabbage, minced. Top with 2 Tbsp. water chestnuts, sliced.
- SALT EGG: Separate 1 salt egg. Add in the white to the pork mix along with 1 fresh egg, beaten; 6 water chestnuts, chopped, 2 tsp. sherry and a dash of pepper. Mash or possibly cut up salt egg yolk and sprinkle on top.
- SALT FISH: Add in to pork mix 1/8 lb. dry salted fish (soaked), chopped, plus 1/4 c. water. Or possibly arrange on top of pork mix 4 strips of salt fish, about 3/4 inches wide by 2 inches long (soaked), and 2 slices fresh ginger root, chopped. Sprinkle with 1 tsp. sugar and 1 Tbsp. oil.
- TEA MELON: Add in to pork mix 1/2 c. tea melon, rinsed and minced coarsely or possibly diced. Or possibly add in 4 Tbsp. tea melon and 1 c. bamboo shoots, minced coarsely. Or possibly add in 2 Tbsp. tea melon, chopped; 2 Tbsp. preserved turnip, chopped; 1 Tbsp. cloud ear mushrooms (soaked), chopped, and a few drops of sesame oil.
- VEGETABLES: Add in to pork mix any of the following:
- 1 C. cauliflower, broken into tiny flowerets or possibly cut in 1-inch pcs and parboiled.
- 1/4 c. carrots, diced and parboiled.
- 1/4 c. c. Chinese turnips, diced and parboiled.
- Instead of blending the soy sauce with the pork mix, as in step 1, sprinkle soy over the top with a circular motion in step 2. Chopped scallions can be sprinkled over the pork in the same way.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 4 servings | |
| Calories 138 | |
| Calories from Fat 52 | 38% |
| Total Fat 5.73g | 7% |
| Saturated Fat 1.98g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 480mg | 20% |
| Potassium 378mg | 11% |
| Total Carbs 0.81g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.05g | 0% |
| Protein 19.45g | 31% |
