咸鱼蒸肉饼Steamed Minced Pork with Salted Fish

梅香咸鱼以油煎香备用。Sear the Mui Hiong salted fish with some oil till fragrant.

猪肉剁碎，加入调味料A捞匀。Marinade the minced pork with the seasoning A. Stir to incorporate well.

加入姜茸和马蹄混合，然后慢慢加入调味料B生粉水和油拌匀。Then mix in the chopped ginger and water chestnuts, stir to combine well. Add in seasoning B, cornstarch and oil, mix well.

把煎香咸鱼稍微压碎，留3-4小片铺面。Smash the salted fish, keep 3 to 4 pieces for topping.

把碎咸鱼加入混合均匀后铺入蒸盘中，表面放4小片咸鱼和姜丝。Mix the salted fish into mince meat and arrange on a steam plate, top with some salt fish and shredded ginger.

大火蒸10分钟，撒入葱花后即可取出享用。Steam the patty with high heat for 10 minutes or until cook through. Sprinkle with some chopped onion before serve.