From Woks of Life Internet

Gutes Rezept! Zusätzlich noch Water Chestnuts hinzugefügt.

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300 grams minced pork 300克猪肉碎

2 tablespoon Tianjin preserved vegetables 2汤匙天津冬菜

4-5 cloves garlic, minced 4-5瓣蒜末

¼ teaspoon sugar ¼茶匙糖

1 teaspoon cornstarch 1茶匙玉米淀粉

1 teaspoon light soy sauce 1茶匙生抽

¼ teaspoon sesame oil ¼茶匙芝麻油

1 tablespoon cooking oil, optional, for a more tender texture 1汤匙食用油 （可选，为了使口感更嫩）

⅛ tsp salt

Spring onions 葱

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1. Prepare the Preserved Vegetables: Rinse the Tianjin preserved vegetables to remove excess salt, then squeeze out any extra water.

2. Mix the Ingredients: In a bowl, combine the minced pork, preserved vegetables (chop smaller if you prefer), minced garlic, sugar, cornstarch, light soy sauce, sesame oil. Mix until you get your desired consistency. Then add cooking oil and mix well.

3. Mix Until Desired Texture: For a springier texture, stir in one direction until the mixture becomes sticky. For a softer texture, mix gently without overworking the meat.

4. Shape the Patties: Transfer the mixture to a heatproof plate and spread it out as thinly as possible so it steams faster.

5. Steam: Bring a steamer or wok of water to a boil. Place the plate on a steaming rack, cover, and steam on high heat for 10–15 minutes.

6. Check Doneness: Touch the meat gently with a spoon—if it feels firm, it’s done!

7. Garnish and Serve: Sprinkle with chopped spring onions and serve hot.