Basic steamed minced pork
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Basic steamed minced pork
  Pork    Meat    Basics  
Last updated 6/12/2012 1:07:25 AM. Recipe ID 33401. Report a problem with this recipe.
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      Title: Basic steamed minced pork
 Categories: Meat
      Yield: 4 Servings
 
      1 lb Pork
      1 ts Cornstarch
    1/2 ts Salt
      2 ts Soy sauce
 
     1. Mince or grind pork. Mix well with cornstarch, salt and soy
  sauce.
  
     2. Spread mixture out flat like a pancake in a shallow heatproof
  dish.
  
     3. Steam on a rack until done, about 30 minutes (see "HOW-TO
  SECTION").
  
     Check with a fork to see that meat is no longer pink. Serve hot.
  
     NOTE: This dish is best when made with slightly fat pork.
  
     VARIATIONS: Sliver rather than grind or mince pork, and steam
  about 45 minutes.
  
     In step 1, add to pork mixture any of the following:
  
      1/2    teaspoon sugar
  
        1    teaspoon peanut oil
  
  :       few drops of sesame oil
  
  :       1 or 2 slices fresh ginger root, minced
  
        1    scallion stalk, minced
  
        1    egg, beaten
  
  :       1/4 pound fresh mushrooms, minced; or 3 dried black mushrooms
  (soaked), minced
  
      1/2    cup water chestnuts, minced
  
     Or add any of the following as indicated:
  
     BLACK BEANS: Add to pork mixture 1 tablespoon fermented black beans
  (soaked), mashed, and 1 garlic clove, minced.
  
     CHINESE SAUSAGES: Place on top of pork mixture 2 Chinese sausages,
  either cut diagonally in 1/2-inch slices, or minced.
  
     DRIED OYSTERS: Add to pork mixture 4 dried oysters (soaked),
  minced.
  
     DUCK LIVERS: Add to pork mixture 2 dried duck livers (soaked),
  minced, and 1/2 cup water chestnuts, minced.
  
     PICKLED BAMBOO SHOOTS : Place on top of pork mixture 1/2 cup
  pickled bamboo shoots, drained.
  
     PRESERVED TURNIP: Add to pork mixture 1/2 bundle preserved turnip,
  washed and shredded, 1 tablespoon sherry and a dash of pepper.
  
     SALT CABBAGE: Add to pork mixture 1/4 to 1/2 cup salted or
  preserved cabbage, chopped. Top with 2 tablespoons water chestnuts,
  sliced.
  
     SALT EGG: Separate 1 salt egg. Add the white to the pork mixture
  along with 1 fresh egg, beaten; 6 water chestnuts, minced, 2
  teaspoons sherry and a dash of pepper. Mash or cut up salt egg yolk
  and sprinkle on top.
  
     SALT FISH: Add to pork mixture 1/8 pound dried salted fish
  (soaked), minced, plus 1/4 cup water. Or arrange on top of pork
  mixture 4 strips of salt fish, about 3/4 inches wide by 2 inches long
  (soaked), and 2 slices fresh ginger root, minced. Sprinkle with 1
  teaspoon sugar and 1 tablespoon oil.
  
     TEA MELON: Add to pork mixture 1/2 cup tea melon, rinsed and
  chopped coarsely or diced. Or add 4 tablespoons tea melon and 1 cup
  bamboo shoots, chopped coarsely. Or add 2 tablespoons tea melon,
  minced; 2 tablespoons preserved turnip, minced; 1 tablespoon cloud
  ear mushrooms (soaked), minced, and a few drops of sesame oil.
  
     VEGETABLES: Add to pork mixture any of the following:
  
     1 Cup cauliflower, broken into tiny flowerets or cut in 1-inch
  pieces and parboiled.
  
     1/4 cup carrots, diced and parboiled.
  
     1/4 cup cup Chinese turnips, diced and parboiled.
  
     Instead of blending the soy sauce with the pork mixture, as in
  step 1, sprinkle soy over the top with a circular motion in step 2.
  Minced scallions can be sprinkled over the pork in the same way.
  
  From , ISBN 0-517-65870-4.




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Recipe ID 33401 (Apr 03, 2005)

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