Recipe: Yummy Mince pork and salted fish

Mince pork and salted fish. Steamed Minced Pork With Salted Fish This is one humble home-cooked dish that brings back nostalgic memories. It is also one of the most well-loved of Cantonese dishes. Traditionally, minced pork with some bits of fat is preferred, as the meat patty will be more moist, tender and flavourful.

Mix the salted fish into the mince. Salt helps meat retain moisture, which gives the ground pork a chance to hold onto water better. Heat up oil in a frying pan. You can have Mince pork and salted fish using 4 ingredients and 2 steps. Here is how you cook it.

Ingredients of Mince pork and salted fish

It's of Minced pork.
It's of fish from the jar.
It's of Ginger.
Prepare of Chilli.

Fry the salted fish pieces until fragrant. Add half of the fried salted fish into the pork mixture and mix well. Arrange the pork into a heatproof plate and press it down with the back of a spoon to smoothen it. For a stronger salted fish flavour, you can also mix the salted fish into the minced pork first The Mui Hiong turns easily into a paste when you press it with the side of the knife.

Mince pork and salted fish instructions

Marinate with ingredients above.
Steam for 7 mins. 10 mins too Long; makes the meat tough.

Remove from heat and cut into small pieces. Steamed minced pork with salted fish is quite a common dish in Chinese households. The salted fish is an acquired taste and it can be sweet smelling to some while others may simply detest it. There are variations to this dish, some people may use minced pork and others may use thinly sliced pork belly. Steamed pork cake with salted fish is one of the Cantonese dishes we usually order when we eat out in Chinatown, because it can be a bit difficult to procure high-quality salted fish to make it at home.

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