Meat Dishes

Steamed Meat Pie

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1/2 lb. minced pork (lean and fat)
1 salted duck or hen egg, hard-boiled
2 teaspoons cornstarch in 2 tablespoons water
1/2 teaspoon salt
1/3 teaspoon gourmet powder
1 tablespoon cooking wine
1 egg
1 tablespoon minced scallion
1 tablespoon minced ginger root
1 tablespoon sesame oil
a dash of pepper

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.

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