Ingredients:
- 1 piece pork shoulder or boneless pork chop, about 1 - 1 1/2 lb (0.5 - 0.75 kg);
- 2 pieces Chinese anchovy, dry or in oil;
- 1 piece of ginger, about 4 oz (120 g), half for minced ginger and half for julienne ginger;
- 3/4 tablespoon minced ginger;
- 3/4 tablespoon finely julienne ginger;
- 1/4 teaspoon cornstarch;
- A pinch cane sugar;
- 1 teaspoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale market) or soy sauce;
- 1 teaspoon vegetable oil or oil from the Chinese anchovy.
Recipe:
Serving for 4
- Clean pork and pat dry;
- Mince;
- Take out bone from 1 piece Chinese anchovy and break into small pieces;
- Add cut skin of the Chinese anchovy;
- Save one Chinese anchovy for decoration;
- Add minced ginger, cornstarch, sugar, Liquid Aminos and Chinese anchovy;
- Mix well;
- Transfer to a shallow bowl, spread evenly;
- Top with Chinese anchovy and julienne ginger;
- 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.