Steamed pork, whitebait and cabbage

Overview

Steamed vegetables are refreshing and oil-free, which is more in line with today's healthy eating and health concepts. Today’s steamed dish looks simple and light, but it tastes very delicious. The 28% pork stuffing is mixed with small whitebait from Poyang paste, and slightly sweet Chinese cabbage. The steamed dish is refreshing and tender. Especially the small whitebait from Poyang Lake is not only rich in nutritional value, but also absorbs enough pork juice after steaming, making it more chewy and without fishy smell.

Tags

• hot dishes
• home cooking
• common dishes
• children
• old man
• winter recipes
• banquet dishes
• chinese cabbage
• chives
• cooking wine
• fresh ginger
• oyster sauce
• pork stuffing
• poyang lake dried whitebait
• salt

Ingredients

Steps

1. 1 Pork stuffing is ready

   

2. 2 A little fresh ginger, chopped into powder

   

3. 3 Put the pork filling, minced ginger, salt and cooking wine into a bowl, and prepare the dried whitebait

   

4. 4 Add oyster sauce to the pork filling and mix thoroughly

   

5. 5 Add the water-dried whitebait into the meat filling

   

6. 6 Mix well and marinate for 10 minutes

   

7. 7 Appropriate amount of Chinese cabbage, cut into large pieces

   

8. 8 Put the cabbage cubes into a basin and spread them on the bottom

   

9. 9 Spread the pork and whitebait stuffing evenly on top of the cabbage. If you like to drink soup, you can pour a little water into the basin;

   

10. 10 Put it into a steamer, bring the water to a boil and steam over high heat for 15 minutes, then remove from the pot

    

11. 11 Fragrant, refreshing

    

12. 12 Pour into a small bowl and sprinkle with a little chives