鹹魚蒸肉餅 Steamed Pork Patty With Salted Fish #經典廣東手工菜

梅頭豬肉400克，鹹魚50克，薑10克( 切碎+切絲)。
鹹魚洗淨煎至微黃，起骨，保留少許帶皮的鹹魚，其餘切碎(不要切太碎)。豬肉洗淨起皮，剁碎肥肉，剁碎瘦肉，加入薑米，適量肥肉，少許胡椒粉，1/2茶匙鹽 ，1/2 茶匙豉油，糖1茶匙，拌勻。開一個濕粉( 澱粉)水，2湯匙水，1湯匙生粉( 澱粉)/ 粟粉， 拌勻，分幾次加入拌勻，加入切碎鹹魚，拌勻，1/2 湯匙油，拌勻，攤薄，鹹魚放面，放入薑絲，大火蒸9分鐘。
pork shoulder butt 400g,
salted fish 50g,
ginger 10g (mince + sticks),
wash the salted fish & fry to pale yellow,
debone,
leave some salted fish with skin,
other cut into small pieces,
wash the pork & peel the skin,
mince the fat pork,
mince the lean pork,
add mince ginger,
moderate amount of fat pork,
a bit of white pepper ,
salt 1/2 tsp,
soy sauce 1/2 tsp,
sugar 1 tsp , mix well ,
make a liquid starch ,
water 2 tbsp,
cornstarch 1 tbsp , mix well ,
add into the patty separately for several times & mix well,
add the small pieces salted fish, mix well ,
cooking oil 1/2 tbsp, mix well ,
make the patty thin,
put the other salted fish over the patty,
add ginger sticks,
steam for 9 mins over high heat .
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