(Optional: Add some Choy Poh (Chinese pickled radish if you like it saltier)
(Garnishing: Shredded ginger strips and spring onions)
Seasonings:
½ tsp oyster sauce
½ tsp sesame oil
1tsp light soya sauce
½tsp dark (thick) soya sauce
½ tsp ajinomoto white pepper
Mix the pork and mushrooms in a bowl.
Blend in the egg, garlic, shallots, all the (seasonings) and cornstarch. Mix well, it should be a sticky paste.
Place the pork mixture into a casserole dish/stainless steel plate with curved edges (there will be some liquid from the pork, so better not to use a flat plate). Press the pork flat on the plate, and cover with cling film. Chill in the fridge to marinate, until ready to steam.
Remove the cling film, add the 4 tbsp chinese wine on top of the pork.
Place the plate in a pre-heated steamer (i use a wok to ensure its hot enough) over high heat for 5-8 minutes.
Take out the plate, and garnish with ginger strips and spring onions. Serve immediately.
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