My mother used to cook the traditional Chinese dish, Steamed Pork with Tianjin Preserved Vegetable (冬菜蒸肉餅) for us. I like it, going with a big bow of rice. Well, sometimes I like to turn a traditional dish into a new and unique one. What about turning the steamed pork dish into this new variation by adding silken tofu? The tofu becomes more attractive and delicious with a hot touch, going really fantastic with the juicy pork mince. The dish is finished up with a dash of hot oil, drizzled with a bit of light soy sauce.
- 75 gm pork mince
- 15 gm Tianjin preserved vegetable
- 3 slices silken tofu
- a dash vegetable oil, heated in a small saucepan
- 1 tsp light soy sauce
- 1/2 tsp sugar
- 1 tsp cornflour
- a pinch white pepper
- Rinse preserved vegetable and squeeze out excess water. Mix pork mince with marinade and preserved vegetable well. Divide pork into three equal parts and make a small disc with clean hands.
- Place tofu slices on a plate. Carefully put pork onto tofu. Steam in a wok over high heat for 20 minutes, or until pork is cooked through, colour changed. Discard excess water in the plate if necessary, sprinkle spring onion for garnish. Drizzle with hot oil and soy sauce. Serve hot.
- The amount in this recipe was quite small. You might like to double the size or adjust the amount to your liking.
- After steaming, you would find some water in the plate. Discard excess water in the plate before drizzling hot oil and soy sauce.