Ingredients
400g minced pork.
½ Chinese cabbage, chopped.
1 egg.
2 tblsp flour.
60ml soy sauce.
3 tbsp shao xing rice wine.
15g ginger, 1/3 of it finely grated, the other 2/3 finely chopped chopped.
½ small onion, finely chopped.
3 shallots, white part only, finely sliced.
Method
Combine pork, egg, flour, grated ginger, and 1 tbsp rice wine with salt and pepper.
Knead well, forming into a large pattie, about 20cm in diameter and 2cm thick.
Place aside.
In a ceramic bowl over high heat, cook remaining ginger, shallots and onion for 30 seconds, stirring constantly.
Add remaining rice wine and soy sauce.
Cook for a further 30 seconds.
Add 1 litre water and cabbage.
Bring to the boil.
Rest pattie on cabbage, ensuring that it is cover by at least 1cm water.
Add additional water if necessary.
Return to the boil, reduce to a simmer, cover, and cook for 7 minutes.
Knead well, forming into a large pattie, about 20cm in diameter and 2cm thick.
Place aside.
In a ceramic bowl over high heat, cook remaining ginger, shallots and onion for 30 seconds, stirring constantly.
Add remaining rice wine and soy sauce.
Cook for a further 30 seconds.
Add 1 litre water and cabbage.
Bring to the boil.
Rest pattie on cabbage, ensuring that it is cover by at least 1cm water.
Add additional water if necessary.
Return to the boil, reduce to a simmer, cover, and cook for 7 minutes.
No comments:
Post a Comment