肉饼嫩滑鲜香有诀窍，学会广式这一个特色做法，上桌连汤汁都不剩

今日小贴士：
配料：五花肉一斤，梅香咸鱼一块，蚝油10克，
盐5克，胡椒粉2克，淀粉10克，食用油15克，
姜丝适量
注意事项：
五花肉不要剁的太碎，有点颗粒感吃起来才香。咸鱼比较咸，所以腌制肉馅时不要放太咸。
Today's tip:
Ingredients: 1 kg of pork, 1 piece of salted fish, 10 grams of oyster oil.
Salt 5 g, pepper 2 g, starch 10 g, edible oil 15 G.
The right amount of ginger
Matters needing attention:
Don't chop the pork too fragmented. It tastes a little granular. Salted fish is salty, so don't put too salty in pickling meat fillings.

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