Steamed Pork Patty with Preserved Vegetables Recipe (with Video)

Prepare the ingredients
1. * Dice the preserved turnip, then let soak in a bowl of water while you prep the other ingredients.
2. * Gently smash the water chestnuts, then chop into small chunks. Set aside.
3. * If mincing pork by hand, start by slicing lean pork belly or fatty pork shoulder into thin flat pieces, and then slice those into strips. Turn the strips horizontal, then dice into small chunks. Continue mincing back and forth until it looks like roughly-ground pork -- it should not be too finely minced.
Make the pork patty
1. * Add the minced pork into a large bowl with the seasonings: Shaoxing wine, soy sauce, oyster sauce, white pepper, sugar, chicken bouillon powder, cornstarch, and 1 tablespoon of water.
2. * Mix thoroughly and aggressively in a clockwise motion with either clean or gloved hands or a pair of chopsticks. Once the pork has absorbed all the liquid, add another tablespoon of water. Mix again, and repeat until all the water has been added.
3. * Continue mixing and throwing the ground pork mixture against the bowl until it develops a sticky texture. This may take several minutes of mixing. Signs that the pork is mixed enough: you should see "webs" or "strings" or proteins begin to form, and the mixture should be sticking together as one patty with a springy texture.
4. * Taste the soaking preserved turnip to check on its saltiness. If it's still too salty for your taste, keep soaking. Once it's to your liking, drain the water and add to the pork mixture.
5. * Add the water chestnuts and sesame oil to the pork mixture. Mix until well-combined.
Steam the pork patty
1. * Form the pork patty in a round shape in a heat proof bowl. Steam on medium-high heat for 15 minutes. Fattier pork mixtures may take an extra minute or two. Top with scallions and thinly sliced ginger. Enjoy over rice!