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Fish and Seafood
1 small dried squid, soaked overnight or until soft
1/2 pound ground or minced pork
1 Tablespoon cornstarch
2 slices fresh ginger, minced
1 teaspoon granulated sugar
1 Tablespoon Chinese rice wine
1.2 teaspoon slat and ground white pepper
1. Mince squid, then mix it with all the other ingredients, stirring gently when doing so. Then put this in a small flat heat-proof dish with sides making a pancake.
2. Steam over rapidly boiling water for half an hour.
3. Remove any liquid from the bowl. It can be discarded or thickened with one tablespoon of cornstarch mixed with two tablespoons of cold water and brought to the boil.
4. Serve on a clean plate, cutting the pancake into four pieces with or without pouring the thickened sauce over the squid pancake.