梅菜蒸肉餅 Steam Ground Pork with Preserved Vegetable

蒸肉餅應該是廣東香港一帶每家每戶一星期怎樣都會吃一次的家常菜，蒸肉餅一般是用豬肉去做，梅菜或者冬菇蒸肉餅應該是最常見的，小時候每天都聽到某家某戶在家裡剁肉餅的聲音，這種生活氣息，估計在現在的城市生活裡，很難找到，我媽媽到現在都堅持自己剁豬肉，家裡蒸肉餅也是我外甥侄子最愛吃的飯菜之一！

現在生活繁忙，買現成的肉餡當然也可以啦，不要買太肥的，大概就是20%肥肉就好，在調味的時候，我建議不要使勁攪拌的太厲害，我覺得好吃的蒸肉餅不應該太有嚼勁或者硬，最好的是蒸汁肉餅和飯可以拌在一起，這才是完美的肉餅，我保證你家小孩把一大碗米飯吃光光！

材料：甜梅菜 60克，豬肉餡 150克

調味：醬油、糖、澱粉、胡椒粉、油、米酒各適量

做法：

1）梅菜洗乾淨，泡浸至少30分鐘，中途換水2-3次，切碎

2）把調味料加入豬肉餡，略微攪拌，醃30分鐘

3）將豬肉餡和梅菜碎拌勻

4）燒開水，隔水蒸大概15-20分鐘即可

特別容易做的一個家常菜，零技巧的下飯菜，下星期就找個時間試做一下吧！

This steam pork dish is a classic home made food in Hong Kong.  I bet every single HK household has made this dish at least once a week.  It is one of the best dishes to eat with rice.  Simple, easy and quick recipe!  When I was a kid, most mom chopped the pork themselves at home.  I still remember the “chopping” sound you’d here every evening during dinner preparation time.  Of course, you now can get ground pork from market or grocery store. 

Ingredients: 150g ground pork, 60g preserved vegetable, marinated with soy sauce, sugar, corn starch, pepper, vegetable oil, rice wine

Steps:

1. Soak the preserved vegetables in water for at least 30 mins.  Change water 2-3 times.  Chop the veggie
2. Marinate the ground pork with the ingredients for 30 mins
3. Mix the chopped preserved vegetables with the pork.  Then, put the meat in a flat plate
4. Steam the pork for around 15-20mins