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[Prep: 15 minutes | Cook: 30 minutes| Serve: 4 | Calories: 380 per serving ]
1- 400g of lean ground pork
2- Preserved vegetable - Meigan Cai, 150g
3- Yam bundles, 14 pieces
4- 15 tofu puff, halved
.: 醃料 Seasonings :.
1- Soy sauce, 1 tbsp
2- Sugar, 1 tsp
3- White pepper, 1 tsp
4- water, 2 tbsp
5- corn starch, 1 tbsp
.: 汁料 Sauce mixture :.
1- Dark soy sauce, 1/2 tbsp
2- Corn Starch, 1 tbsp
3- Cold water, 2 tbsp
4- Rock Sugar, 10g
.: 做法 Directions :.
blanch the preserved vegetable for 5 minutes. Rinse it under cold water to cool it down. Squeeze and dry it. Dice it into small pieces. Mix the pork mixture with the seasonings and let it marinade for 10 minutes. Stuff the pork mixture into the each tofu puff evenly. Press it well.
Put the yam bundles on a dish. Top it with the pork mixture. Steam it over high heat for 25 minutes. Pour half cup of the sauce from the cooked pork mixture into a pan. Add in the sauce mixture (well combined) and bring it to boil. Stir the sauce until it is thickened. Pour the sauce mixture over the pork and serve it hot.
1- Use about lean ground pork with 15 to 20% of fat. If it is too lean, the texture will be harder and it won't be fragrant.
2- Different brand of the preserved vegetable doesn't have the same taste. After blanched, it is recommended to cut it into small pieces and taste it. If it is still too salty, blanch it another 5 minutes. The taste of the preserved vegetable after blanched should be sweet and salty
3- If there is more than 1/2 of the sauce from the pork, you can increase the sauce mixture ingredient accordingly to make more sauce mixture .
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