Ingredients:
- 1 piece pork shoulder or boneless pork chop, about 1 - 1 1/4 lb (500 - 625 g));
- 6 pieces Chinese dry squids, small size;
- 1 piece ginger, about 2 oz (60 g), minced, about 3/4 tablespoon;
- 1/2 teaspoon cornstarch;
- A pinch cane sugar;
- 1/2 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale market) or soy sauce;
- 1 tablespoon dark soy;
- 1 teaspoon vegetable oil.
Recipe:
Serving for 4
- Clean pork and pat dry;
- Mince;
- Soar dry squids until soft to touch;
- Pill skin, center soft bone, eyes and mouth off;
- Add minced ginger, cornstarch, sugar, Liquid Aminos and dry squids to pork;
- Mix well;
- Transfer to a shallow bowl, spread evenly;
- Steam in a steamer/wok over water over
- medium high heat for 20 minutes;
- Check water level to avoid drying out;
- Serve hot with rice.