Steamed patty with salted egg yellow

Cantonese food is refined and fine in use, with many and clever ingredients, beautiful and colorful decoration, and is particularly fresh, refreshing, tender and slippery. We pay great attention to quality and taste, and the taste is relatively light. We strive to seek freshness while being clear and beauty while being light. Moreover, it changes with the seasons. Summer and autumn are light, and winter and spring are rich, pursuing color, aroma, taste and shape. The taste of food is clear, fresh, tender, refreshing, smooth and fragrant; the seasoning is sour, sweet, bitter, spicy and salty; this is the so-called five flavors and six flavors.
When I was playing QQ restaurant, I saw this steamed patty with salted egg yellow in Cantonese food. I learned to cook it, and adults, children and the elderly eat well.
Homemade salted duck eggs are used for ash. Interested friends can click here to view the practice of salted duck eggs.

Make homemade salted duck eggs here

http://home.meishichina.com/space-212369-do-blog-id-100956.html

Recipe Recommendations

pork appropriate amount
raw and salted duck eggs appropriate amount
cooking wine appropriate amount
soy sauce appropriate amount
oyster sauce appropriate amount
white pepper appropriate amount
water appropriate amount

salty and fresh
steamed
half an hour
ordinary

Steps for Steamed patty with salted egg yellow

Prepare the ingredients, minced pork (three parts fat and seven parts lean), raw and salted duck eggs.

Add chopped green onion and ginger, cooking wine, soy sauce, oyster sauce, white pepper powder, and water to the minced pork meat.

Add another salted egg white.

Stir well clockwise. Use a spoon to dig a small hole in the meat filling to prevent the yolk from shifting.

Put it in a steamer, steam for about 15 minutes.

After steaming, take it out, pour the soup water from the bowl into the pan and use water starch to hook the thin water.