冬菜剁猪肉 / 肉饼

17-10-08-14-04-11-816_deco.jpgThis is a dish my mother made often.  I loved it because it makes rice tastes 10x more interesting, and it enlivens the entire meal.  It consists of mince pork and “tianjin preserved vegetable” or 冬菜.  She calls this dish “dong choy deok zhu yeok” in cantonese (冬菜剁猪肉), although in a restaurant it may be called “meat biscuit” (肉饼).  Roubing is more generic though, as it tends to be any meat with any preserved veg.  This dish can also be made with meicai(霉乾菜) or zhacai (榨菜).

The dongcai has to be soaked for at least 10 minutes and rinsed a couple of times before use.  When rinsing, do not pour into a sieve, instead, stir it and lift out, leaving any possible sand sunk to the bottom.

For this I used:

  • 500g minced pork
  • 3tbsp dongcai
  • 1/2 tsp pepper
  • 1 tbsp corn flour
  • 1tbsp shaoxing rice wine.
  • some chopped garlic

Method:

  • Put everything into a large bowl and mix.
  • Put all into a flat dish.
  • Steam 10-15 minutes until cooked.

I am pretty rubbish at timing this, and how long it takes does depend on how trapped the steam is in your steaming device.  The picture of the dish has a large hole in the middle because I have to look into the middle to checked that it is cooked.  Ensure there isn’t any pinkness left, and it will be cooked.  Enjoy!

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