Steamed minced pork with Tianjin preserved vegetables is a no-frills typical Cantonese dish. All you need is some minced pork, the preserved vegetables, and some basic seasonings.
Once steamed, the minced meat will exude an abundance of gravy flavored with the preserved vegetables. Kids often like to mix the gravy with plain rice, while adults enjoy the steamed meat.
The preserved vegetable is also suitable for stir-fries, stewed dishes, and topping to flavor soups.

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Recipe:
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Ingredients A
350g minced pork*
50g of Tianjin preserved vegetable, soaked and give it a few rough chops
1 tsp light soy sauce
1/2 tsp sesame oil
1/4 tsp ground white pepper
1 tsp Shaoxing wine
1 tsp cornstarch
2 tbsp water
1 large tbsp scallion, white section, dice
Ingredients B
1 large tbsp scallion, green section, thinly sliced
1 tsp light soy sauce
Method:
- Cut two stalks of scallion into two sections- the white and the green section. Cut both into thin slices.
- Soak the Tianjin preserved vegetable in water for ten minutes. Remove and discard any small pieces that sink to the bottom.
- Squeeze out the water, then give it a few rough chops.
- Mix all the ingredients in A thoroughly.
- Place the meat paste in a stainless steel plate, then level it to form a meat patty.
- Set up the steaming station. Bring the water to a boil, then steam the minced meat over medium heat for ten minutes.
- Sprinkle some thinly sliced green section of the scallion on top as garnish. Add a teaspoon of light sauce to it and serve.
Note:
It should be 80% of lean meat and 20% of fat.

#TianjinPreservedVegetable #冬菜蒸猪肉

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