Steamed minced pork with salted eggs (咸蛋蒸肉饼)

This is one dish that I have been wanting to do lately but decided to wait till after CNY cos having 咸鱼，咸蛋 (salted fish/eggs) during the CNY just doesn't seem too auspicious. Wahahahaha!!

Relatively simple and no fuss. Here goes:

Ingredients:

- approx. 350g minced meat (abt 1.5pk of pre-pack minced meat from supermarket)

- 3 water-chestnut (coarsely chopped)

- 2 salted eggs

- half a cap of Shaoxing wine

- sauce mixture (3 tbsp light soya sauce, 1 tbsp sesame oil, 3 tbsp water)

- spring onions chopped

Steps:

1. Crack the salted eggs into a bowl.  Wash the egg yolks under running water to rid the mucusy egg white. 

2. Mix the chopped water chestnut with the minced meat as well as half the salted egg white. Mix well. 

3. Mix in half a cap of Shaoxing wine and mix. Leave it to stand for 10mins or more. 

4. Using one egg yolk, break into a few parts and mix. 

5. Smear a little cooking oil on the plate to prevent sticking. Dish out the meat and arrange on a plate for steaming later. Using the other egg yolk, break into bigger chunks and place on the surface. 

6. Send into the steamer for 15mins. 

7. Prepare the sauce (refer above). Using this time, chop spring onions and set aside. 

8. Once 15mins is up, off fire, place spring onions on top of the meat and pour the sauce mixture over the meat.   

9. Dish and rests to serve. 

Happy Sunday!

Happy mum