Steamed meat pie with salted fish-a classic in Cantonese cuisine, delicious and simple.

Ingredients: 2 salted fish with big palms, 250g pork with three parts fat and seven parts lean, 2 fresh mushrooms, carrots 1 rootlets, appropriate amount of shallots and ginger.

Practice:

1, first clean the white film in the belly of salted fish, and steam it in a steamer with low fire 10 minute (to steam out the savory taste of salted fish);

2. Peel the pork, cut it into small and thin pieces, and then chop it into meat foam (when chopping, the knife edge can be smeared with appropriate amount of cooking oil to prevent the meat foam from sticking to the knife);

3. Chop fresh mushrooms, dice carrots, chop shallots and ginger, add minced meat together, add appropriate amount of salt, sugar, pepper, soy sauce and soy sauce, add an egg, and stir all the ingredients evenly; After the meat foam is beaten, add appropriate amount of starch and sesame oil and mix well for later use;

4. Heat the pan and drain the oil. When the oil temperature is 50% hot, add the steamed salted fish, fry it into golden on both sides, and chop it into small particles after frying.

5. Spread the cooking oil evenly on the plate, use the chopped salted fish as the bottom, then spread a layer of minced meat evenly, spread it into a meat pie shape, the thinner the better, and then sprinkle another minced salted fish on the meat pie;

6, put it in the pot and steam for 5 minutes. Sprinkle chopped green onion in the pot and serve!

Tips:

1, pork should be three parts fat and seven parts thin. After the salted fish patties are steamed, the taste will be tender and smooth, and the pure lean meat will be dry and hard to eat, so it is not suitable.

2, you can also add minced horseshoes to the meat pie, which can increase the sweet and refreshing taste, even if you eat too much, it is not easy to get tired.

3. It is recommended to steam the salted fish first, so as to stimulate its original umami flavor.