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Steamed Minced Pork with Dried Squid and Mushroom
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Steamed Minced Pork with Dried Squid and Mushroom

Prep Time20 minutes
Cook Time10 minutes
Soaking time4 hours
Servings: 4

Ingredients

  • 400 grams minced pork 400克 猪肉碎
  • 4 dried mushrooms diced 4朵干香菇，切丁
  • 1 dried squid 18 grams, diced 1只干鱿鱼（18克），切丁
  • 4 water chestnuts diced 4个荸荠，切丁

Seasoning 调味料:

  • 3 cloves garlic minced 3瓣蒜，切碎
  • 1/2 teaspoon salt 1/2茶匙盐
  • 1 teaspoon light soy sauce 1茶匙生抽
  • 1/2 tablespoon abalone sauce optional 1/2汤匙鲍鱼汁（可选）
  • 1 tablespoon water 1汤匙水
  • 1.5 teaspoon cornstarch 1.5茶匙玉米淀粉
  • 1/2 tablespoon cooking oil 1/2汤匙食用油

Garnish 装饰：

  • 1 tablespoon coriander 1汤匙香菜或葱

Instructions

Prepare the dried squid

  • Wash and soak the dried squid for about 10–15 minutes, or until softened.
  • Remove the plastic-like strip along the body and the eyes from the tentacles.
  • Cut the softened squid into small cubes.

Prepare the dried mushrooms

  • Soak the mushrooms in water for 4 hours or overnight until softened.
  • Squeeze out all excess water.
  • Remove the stems and cut into small cubes.

Prepare the water chestnuts

  • Trim off both ends and peel the skin.
  • Cut into small cubes for a crunchy texture.

Marinate the minced pork

  • In a mixing bowl, add minced pork, salt, light soy sauce, minced garlic, abalone sauce (optional), cornstarch, and water.
  • Mix well in one direction until the texture becomes sticky — this helps bind the meat and gives it a springy texture after steaming.

Combine all ingredients

  • Add the dried squid, mushrooms, and water chestnuts into the marinated pork mixture.
  • Mix until evenly combined.
  • Add a drizzle of oil to keep it moist. Then mix gently.

Steam the dish

  • Transfer the mixture onto a heatproof plate and spread evenly.
  • Place the plate into a steamer once the water is boiling.
  • Steam on high heat for 8–10 minutes, depending on the thickness and stove strength.

Serve

  • Garnish with coriander or spring onions.
  • Serve hot with steamed rice.

Notes

  • Use fresh minced pork with some fat — it keeps the dish juicy and enhances the natural sweetness.
  • Soak and clean the dried squid properly — remove the inner strip and eyes
  • Mix the pork in one direction — this helps the meat bind together, giving it that tender yet slightly springy texture typical of steamed minced dishes.
  • Add water to the marinade — it keeps the meat mixture moist and prevents it from turning dense after steaming.
  • Avoid over-steaming — once the meat turns from mushy to firm, it’s ready. You will find that the meat patty will also shrink slightly. Over-steaming will make the meat tough.
  • Use abalone sauce (optional) — it adds depth and umami richness to the dish without overpowering the natural flavors.
  • Add water chestnuts for texture — they bring a lovely crunch and a hint of natural sweetness that balances the savory base.