梅菜蒸肉饼

Steamed Minced Pork with Preserved Mustard Green

材料：

猪肉碎-300g
甜梅菜-90g
姜碎-半汤匙

调味料A（腌梅菜）：
绍兴酒-半汤匙
麻油-少许

调味料B：
盐-1/4茶匙
糖-半茶匙
生抽-2茶匙
绍兴酒-半汤匙
胡椒粉-少许
玉米粉-2个半茶匙
清水-2汤匙
油-2个半汤匙
麻油-少许

准备工作：
1. 将甜梅菜洗去内里的沙粒，浸水约30分钟至松开。
2. 榨干梅菜水分，切除硬的部分，然后切粒，再将之剁幼。
3. 将剁幼的梅菜和调味料A拌均，腌5-10分钟。
4. 将玉米粉和水混合拌均。

做法：
1. 将肉碎和腌好的梅菜碎混合，用刀再一同剁均。
2. 将剁好的肉碎混合料置入大碗内，加入调味料B中的材料1-5搅拌至轻身，跟着慢慢加入玉米粉水搅均，最后加入油及麻油拌均，倒入蒸碗内抹平。
3. 猛火蒸15分钟即可。用葱粒点缀（选择性）。

Ingredients:
300g minced pork
90g preserved sweet mustard green (Mui Choi)
1/2 tbsp minced ginger

Seasoning A (For marinating mustard green):
1/2 tbsp Shao-Xing wine
a dash of sesame oil

Seasoning B:
1/4 tsp salt
1/2 tsp sugar
2 tsp light soy sauce
1/2 tbsp Shao-Xing wine
a dash pepper powder
2 1/2 tsp corn flour
2 tbsp water
2 1/2 tbsp oil
a dash sesame oil

Preparation:
1. Wash to remove sand from the preserved sweet mustard green. Soak in water for 30 minutes till preserved mustard green loosen up.
2. Squeeze excess water from preserved sweet mustard green. Remove the hard portion, dice, then chop finely.
3. Marinate preserved sweet mustard green with Seasoning A for 5-10 minutes.
4. Combine corn flour with water.

Method:
1. Combine mustard green and minced meat together, and chop them evenly again.
2. Place the mixture in a big bowl, add salt, sugar, light soy sauce, Shao-Xing wine and pepper powder from Seasoning B, and stir till the mixture become slightly fluffy. Add corn flour solution gradually, and mix well. Add oil and sesame oil, and stir well. Transfer to a steaming plate and even the surface.
3. Steam over high heat for 15 minutes. Garnish with chopped spring onion. (optional)