^(00)^ Shuzi Steamed Pork Patties with Water chestnuts ☆Steamed Pork Patties 2

^(00)^ Shuzi Steamed Pork Patties with Water chestnuts ☆Steamed Pork Patties 2

Overview

The crispy, sweet and juicy water chestnuts really provide the finishing touch. If it only smells like meat after one bite, you may feel tired after two bites. But with the added crunch, the meatloaf becomes more interesting.

Tags

Ingredients

Steps

  1. Pinch open the ragzi (also known as ganshuzi), remove the seeds, tear into pieces, and mince the green onion

    ^(00)^ Shuzi Steamed Pork Patties with Water chestnuts ☆Steamed Pork Patties 2 step 1

  2. Cut the water chestnuts in half and chop into small pieces

    ^(00)^ Shuzi Steamed Pork Patties with Water chestnuts ☆Steamed Pork Patties 2 step 2

  3. Add seasonings to the minced meat and stir until the tendons are slightly tender, then stir in the minced green onions, rags, and water chestnuts

    ^(00)^ Shuzi Steamed Pork Patties with Water chestnuts ☆Steamed Pork Patties 2 step 3

  4. Place it on a flat plate and flatten it with the back of a spoon. Decorate with a few rags and cover with tin foil

    ^(00)^ Shuzi Steamed Pork Patties with Water chestnuts ☆Steamed Pork Patties 2 step 4

  5. Pour 1 cup of water into the outer pot of the rice cooker, steam for 20 minutes (or 12 minutes in a steamer over medium heat), sprinkle with chopped green onion, drizzle with a little sesame oil, and serve.

    ^(00)^ Shuzi Steamed Pork Patties with Water chestnuts ☆Steamed Pork Patties 2 step 5

  6. ★Babuzi, also known as Ganshuzi or Xiangshuzi, is a kind of pickle; it can be replaced with black bean or perilla plum.

    ^(00)^ Shuzi Steamed Pork Patties with Water chestnuts ☆Steamed Pork Patties 2 step 6