土魷蒸肉餅 Steamed Pork Patty With Dried Squid

🟢材料：
梅頭豬肉 450克
土魷 (乾魷魚) 1 隻 30克
薑、蔥 適量
🟢調味料：
鹽 1 茶匙
糖 1 茶匙
生抽 1 茶匙
老抽 1 茶匙
米酒 1 茶匙
生粉 2 茶匙
油 1 湯匙

🟢步驟：
1️⃣ 將土魷浸泡於水中 4 小時，然後剁碎。薑切成茸。梅頭豬肉把肥肉和瘦肉分開剁碎備用。
2️⃣ 剁碎豬肉加入鹽、糖、生抽、老抽和米酒，攪拌均勻。將薑茸、土魷、豬肥肉加入拌勻。加入生粉和油，攪拌均勻。
3️⃣ 將肉餅攤薄放在蒸碟中，水滾下鍋，大火下蒸 9 分鐘。
4️⃣ 蒸完的肉餅撒上蔥花，亦可灒入少許滾油。

🟢Ingredients:
Pork shoulder - 450g
Dried squid - 30g
Ginger - Some
Spring onions - As needed
🟢Seasonings:
Salt - 1 tsp
Sugar - 1 tsp
Light soy sauce - 1 tsp
Dark soy sauce - 1 tsp
Rice wine - 1 tsp
Cornstarch - 2 tsp
Oil - 1 tbsp

🟢Cooking Directions:
1️⃣ Soak the dried squid in water for 4 hours, then chop it up. Mince the ginger . Mince the lean pork and fatty pork separately.
2️⃣ Mix the minced lean pork with salt, sugar, light soy sauce, dark soy sauce, and rice wine. Add the chopped ginger, squid, and minced fatty pork, and mix well. Add cornstarch and oil, and mix well.
3️⃣ Spread the patty thinly onto a dish. Bring water to a boil in a steamer, and steam the patty over high heat for 9 minutes.
4️⃣ Garnish the cooked patty with chopped spring onions, and drizzle with a little hot oil if desired.

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