梅菜蒸肉餅 Steamed Ground Pork with Preserved Veggie

最方便就係將 d 材料撈撈撈匀晒攞去蒸, 搞掂! e 個餸好快手就食得. i like.~ ;P

材料:
梅菜、絞豬肉、豉油、糖、雞湯、水

做法:
1. 梅菜洗淨, 用清水浸半小時, 揸乾水切細加少許糖, 醃十五分鐘備用。
2. 絞豬肉加豉油、糖搞匀; 再加少許雞湯和水搞匀。
3. 加入梅菜拌勻。
4. 放淺碟中用大火隔水蒸大約十五分鐘搞掂。

Ingredients:
preserved veggie
ground pork
soy sauce
sugar
chicken broth
water

Directions:
* Rinse preserved veggie, soak in water for about half an hour. Drain and wring out, cut into little pieces. Marinade with sugar for about 15 minutes.
* Marinade ground pork with soy sauce and sugar, mix well. Add a little bit of chicken broth and water, combine well.
* Mix together ground pork and preserved veggie.
* Put onto a plate and steam over high heat for about 15 minutes. Ready to serve.