Basic steamed minced pork

Yield: 4 Servings

Measure Ingredient
1 pounds Pork
1 teaspoon Cornstarch
½ teaspoon Salt
2 teaspoons Soy sauce
\N 1 teaspoon peanut oil
\N 1 scallion stalk, minced
\N 1 egg, beaten

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: ½ teaspoon sugar

: few drops of sesame oil : 1 or 2 slices fresh ginger root, minced : ¼ pound fresh mushrooms, minced; or 3 dried black mushrooms (soaked), minced

½ 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 ½-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 ½ cup water chestnuts, minced.

PICKLED BAMBOO SHOOTS : Place on top of pork mixture ½ cup pickled bamboo shoots, drained.

PRESERVED TURNIP: Add to pork mixture ½ bundle preserved turnip, washed and shredded, 1 tablespoon sherry and a dash of pepper.

SALT CABBAGE: Add to pork mixture ¼ to ½ 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 ⅛ pound dried salted fish (soaked), minced, plus ¼ cup water. Or arrange on top of pork mixture 4 strips of salt fish, about ¾ 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 ½ 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.

¼ cup carrots, diced and parboiled.

¼ 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 <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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