Minced pork 220g

Sweet mui choi 60g

Water chestnuts 4pc

Minced ginger ½ tsp 

Marinade for Mui Choi

Light soy sauce 1 tsp 

Sugar 1 tsp 

Corn flour ⅛ tsp 

Oil, to taste

Marinade for minced pork

Light soy sauce ½ tsp 

Sugar ¼ tsp 

Oyster sauce ½ tsp 

Corn flour 1 tsp 

Egg white 1 Tbsp 

Water 2 Tbsp 

Pepper, to taste

Sesame oil, to taste

How to make it :

1.  Rinse the mui choi thoroughly to remove any sands and dirt. Soak in salted water for 10 minutes in order to decrease the saltiness. Rinse again. Squeeze out the excess water. Roughly chop. Fry in a wok or small pan without any oil over low heat to bring out the aroma. Let it cool. Mix with marinade. Set aside.

2.  Mix the minced pork with marinade. Add water bit by bit so that the pork absorbs all the water well. Add water chestnuts and minced ginger. Stir towards one direction. Set aside for 20 minutes. Stir in the mui coi.

3.  Place the pork mixture in a shallow plate. Level the surface with a wet spoon. Don’t press it anyway. Use a pair of chopsticks to poke some holes in the meat. Cover with foil. Steam in a wok or steamer for about 10 to 12 minutes over high heat. Turn off the heat. Let the pork stay in the wok for further 5 minutes. Serve hot.