Pork belly 200g Mei Cai 120g
Starch 3 spoons Light soy sauce 1 scoop
White sugar 1 scoop Clear water 4-6 spoons
Old soy sauce A small amount Edible oil A small amount
Pepper Appropriate amount
How to chop pork with pickled vegetables Super rice Cantonese cuisine: Illustration of how to chop pork with pickled vegetables 1

Step 1

Prepare 120g of pickles and wash them with saltThen soak it in clean water and set aside. If you are in a hurry, you can cut it into small pieces and soak it again to save soaking time. Super rice Cantonese cuisine: Illustration of how to chop pork with pickles 2

Step 2

200g pork belly, washed and peeled (not necessary) Super rice Cantonese cuisine: Illustration of how to chop pork with pickled vegetables 3

Step 3

Cut the soaked pickles into small pieces and cut the pork belly into thin slices Then mix the plum vegetables and pork belly slices together and chop into fine pieces. Super rice Cantonese cuisine: Illustration of how to chop pork with pickles 4

Step 4

Place the chopped pork and pickled vegetables in a deep plate, add 3 spoons of starch, 1 spoon of sugar, 1 spoon of light soy sauce, 4-5 spoons of water, a small amount of dark soy sauce and an appropriate amount of pepper. Super rice Cantonese cuisine: Illustration of how to chop pork with pickled vegetables 5

Step 5

Stir thoroughly until it becomes sticky Super rice Cantonese cuisine: Illustration of how to chop pork with pickled vegetables 6

Step 6

When eating, just place the steamer rack and steam together, which is convenient and quickSuper rice Cantonese cuisine: Illustration of how to chop pork with pickled vegetables 7

Step 7

Blanch the carrots and put them on a plate. Just pour the steamed pickled cabbage patties on top. Super rice-rich Cantonese cuisine: Illustration of how to chop pork with pickled vegetables 8

Step 8

It’s time to eat Super rice Cantonese cuisine: Illustration of how to chop pork with pickled vegetables 9

Step 9

I don’t put carrots either, just to make the decoration look nice❤️ Cooking tips for minced pork with pickled vegetables

1. The pickles are salty and need to be soaked for a longer time. You can cut them into small pieces and soak them, or increase the amount of sugar. 2. The amount of water added is adjusted according to the water absorption of the starch. Add small amounts several times to avoid being too thin. 3. If you are unable to control the saltiness of the pickles, you can omit the dark soy sauce and light soy sauce first, and then season them in small amounts and multiple times after steaming