Soak mei cai in water for approx. 10 minutes.
100 g dry mei cai (梅菜)
Mix pork marinade into pork mince.
0.5 tsp soy sauce, 0.5 tsp oyster sauce, white pepper, 1 tsp sugar, 1 tsp cooking wine, 1 tsp corn starch
Gradually add water and mix until sticky and marinate for approx. 10 minutes.
3 tbsp water
After mei cai had been soaking for 10 minutes, take out and wash off salt thoroughly with clean water.
100 g dry mei cai (梅菜)
Squeeze out water and chop into small pieces and rinse again.
100 g dry mei cai (梅菜)
Briefly stir-fry mei cai with medium heat to get rid of moisture and add into pork mince.
100 g dry mei cai (梅菜), 300 g pork mince
Place mixture onto place and steam for 15 minutes with high heat.
Sprinkle scallions and serve with rice.
