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Steamed Pork with Tung Chai (冬菜）
Ingredients
300g minced pork
2 tbsp Tung Chai, washed 3 times
1 tbsp sesame oil
1 tbsp corn starch
1/2 tsps Feng He Garden Dark Soy sauce plus 1 tsp Feng He Garden Light Soy Sauce
1 tbsp Oyster Sauce or Worcestershire Sauce if you have
1/2 tsp Ginger Sauce (optional)
A Few Dashes of Pepper
300g minced pork
2 tbsp Tung Chai, washed 3 times
1 tbsp sesame oil
1 tbsp corn starch
1/2 tsps Feng He Garden Dark Soy sauce plus 1 tsp Feng He Garden Light Soy Sauce
1 tbsp Oyster Sauce or Worcestershire Sauce if you have
1/2 tsp Ginger Sauce (optional)
A Few Dashes of Pepper
Garnish
spring onion
fried shallot
spring onion
fried shallot
Cooking Directions
Mix all ingredients together, stir around until the texture of the meat turn sticky, let it marinate for at least 3 hours.
Steam on high for 20 minutes.
Garnish with fried shallot and spring onion.
Mix all ingredients together, stir around until the texture of the meat turn sticky, let it marinate for at least 3 hours.
Steam on high for 20 minutes.
Garnish with fried shallot and spring onion.
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