冬菜蒸猪肉 Steamed Minced Pork with Dong Cai

冬菜用长城牌的，就能做到从小吃到大，妈妈牌冬菜猪肉味道了。猪肉用带肥的上肉，中咀或五花肉都可以，滑嫩不干柴的冬菜猪肉，配饭吃美味极了！

分量：5-6人份
需时：30分钟

材料A：
450克/ 1条 五花肉 (打碎）
100克 冬菜（长城牌）
1汤匙 酱油
3汤匙 水
1茶匙 玉米粉

材料B：
少许 香菜

准备功夫：
1. 冬菜洗去盐分，泡水15分钟，沥水挤干水份
2. 冬菜切幼剁末，加入五花肉碎，剁均匀，移入个大碗里
3. 加入材料A的酱油和水，拌匀
4. 加入玉米粉，拌匀上碟

做法：
1. 把冬菜猪肉放入蒸笼里，大火蒸20分钟
2. 出锅，洒上香菜，趁热享用


For that nostalgic flavor, we use Great Wall brand dong cai, perfectly paired with juicy pork belly.

Portion: 5-6 pax
Prep/Cook Time: 30 minutes

Ingredients A:
450g pork belly (minced)
100g dong chai (Great Wall brand)
1 tbsp soy sauce
3 tbsp water
1 tsp cornstarch

Ingredients B:
Some coriander

Preparations:
1. Clean & soak the dong cai for 15 minutes, drain it
2. Mince dong cai, add minced pork belly, chop until well mixed, transfer it to a big bowl
3. Add soy sauce & water from Ingredients A, mix well
4. Add cornstarch & mix, transfer it to a plate

Steps:
1. Steam meat patty with high heat for 20 minutes
2. Dish out, dress with coriander, ready to serve


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