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Steamed Minced Pork with Tianjin Preserved Vegetables (蒸肉饼) - Ruyi Asian Recipes
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Steamed Minced Pork with Tianjin Preserved Vegetables (蒸肉饼)

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4

Equipment

  • Steam Basket or Steamer Pot

Ingredients

  • 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
  • 1/4 teaspoon sugar 1/4茶匙糖
  • 1 teaspoon cornstarch 1茶匙玉米淀粉
  • 1 teaspoon light soy sauce 1茶匙生抽
  • 1/4 teaspoon sesame oil 1/4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）
  • 1/8 tsp salt

Garnish 装饰:

  • Spring onions 葱

Instructions

  • Prepare the Preserved Vegetables
    Rinse the Tianjin preserved vegetables to remove excess salt, then squeeze out any extra water.
  • 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.
  • 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.
  • Shape the Patties
    Transfer the mixture to a heatproof plate and spread it out as thinly as possible so it steams faster.
  • 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.
  • Check Doneness
    Touch the meat gently with a spoon—if it feels firm, it’s done!
  • Garnish and Serve
    Sprinkle with chopped spring onions and serve hot.

Video

Notes

  • Taste Balance:
    Tianjin preserved vegetables are naturally salty, so adjust your seasoning carefully. This dish is best eaten with rice to balance out the saltiness.
  • Texture Control:
    Mixing in one direction creates a bouncier, firmer patty. Mixing gently keeps it soft and tender—choose the texture you prefer! Add cooking oil to make it tender.