Steamed Meat Pie

1) Shell the salted egg. Use only the yolk. Break it into about a dozen pieces.

2) Put minced pork in a pot. Add cornstarch solution, salt, gourmet powder, cooking wine, fresh egg (beaten), minced scallion and ginger, sesame oil and pepper. Stir mixture till it feels sticky and firm. Spread this on a dish into a smooth round pie of about 2/3 inches thick. Garnish evenly on top with the small pieces of salted egg yolk.

3) Steam meat pie (with dish) on a perforated rack in a covered steamer for 15 minutes over high flame. Serve while hot.

Notes:

(1) Before steaming, the seasoned mince may also be made into balls, garnished with egg yolk and then flattened into cakes.

(2) If available, some water chestnut and/or winter bamboo shoots (cut in tiny cubelets) mixed into the mince will greatly improve the taste of the dish.