Steamed pork with salted egg yolk

Overview

I still have a lot of salted duck eggs at home, which I always keep in the refrigerator. Since I don’t like eating them very much, I almost forget to eat them. Due to being left for a long time, the salted duck eggs had become very salty, but they didn't want to throw them away, so they thought of steaming the egg yolks with the meat, which added to the freshness of the dish. They also added a small amount of water chestnuts, which made them crispy, tender and delicious in the mouth. The texture was very rich and especially delicious.

Tags

• hot dishes
• home cooking
• baby
• autumn recipes
• banquet dishes
• lunch
• chicken essence
• cooking wine
• corn oil
• corn starch
• ginger powder
• light soy sauce
• minced pork
• salted duck egg yolk
• sugar
• water chestnut
• wolfberry
• chopped green onion
• salt
• white pepper

Ingredients

Steps

1. 1 water chestnuts (I bought smaller ones, 2-3 larger ones will do)

   

2. 2 Chop the shallots and ginger into small pieces, peel the water chestnuts, wash and dice them

   

3. 3 Add water chestnuts, minced ginger, chopped green onion, salt, light soy sauce, cooking wine, sugar, corn oil, chicken essence, white pepper, and most of the raw salted egg yolk (it is best to knead the salted egg yolk with your hands to make it easier to mix)

   

4. 4 Stir in one direction and add a little water

   

5. 5 Stir the meat filling evenly and put it into a high-temperature resistant container. Spread the meat filling out and add washed wolfberry as a decoration. Put it in a steamer and let it steam over medium heat for 20-25 minutes

   

6. 6 After steaming, pour the steamed soup into the wok

   

7. 7 Adjust the water starch in advance. After the soup boils, slowly pour in the water starch and stir constantly with a spatula

   

8. 8 Adjust until the soup is slightly thickened

   

9. 9 Then pour the prepared soup onto the surface of the meat filling