What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6959993 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Steamed Pork Patty with Salt-cured Duck Egg


Steamed Pork Patty with Salt-cured Duck Egg
1/2 pound ground pork
1/2 teaspoon sugar
1/2 teaspoon fresh chopped ginger
1 teaspoon cornstarch
1 Tablespoon soy sauce
1 teaspoon cooking sherry
1 salt cured xiandan duck egg
1 teaspoon vegetable oil
1. Combine pork, sugar, ginger, cornstarch, soy sauce, and the sherry. Mix these ingredients together and form them into a ball.
2. Break the salt-cured egg in a bowl and beat it until well mixed.
3. Using the vegetable oil, coat a pie plate.
4. Roll the meat patty in the egg, then put it into the oil-greased pie plate, and press the patty flat. Pour any excess beaten egg over it.
5. Steam all ingredients over rapidly boiling water for thirty minutes. Serve hot.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720