菜心蒸肉饼 Steamed Minced Pork with Pickled Lettuce

材料：
里脊肉270克、万茂罐头菜心2汤匙（滴掉酱油）、莞荽1束（切段）、蒜茸½茶匙、番茄½粒（切
块）、红辣椒片1汤匙、指天椒2条（切粒）、麻油1汤匙、清水½杯、榨菜20克（浸泡切丝）
腌料：
酱油1茶匙、胡椒粉½茶匙、蛋½粒
调味料：
白糖1½茶匙、胡椒粉少许、夏宫花雕酒1汤匙
做法：
1. 用腌料A腌猪肉，在下锅炸之前沾薯粉，然后炸至熟，滴干油。（图1-4）
2. 另外起锅热麻油，把蒜茸和指天椒炒一会，然后加入榨菜和炸猪肉，炒均。（图5-6）
3. 加入清水和调味料B，煮至滚。
4. 加入万茂罐头菜心，番茄，红；辣椒及莞荽，炒均。（图7-8）
5. 盛出趁热吃。

Ingredients :
270g shoulder loin pork(sliced), 2 tbsp MAKMUR Pickled Lettuce in Soy Sauce(well drained), 1
stalk Chinese coriander (cut into sections), ½ tsp chopped garlic, ½ a tomato (cut into wedges),
1 tbsp sliced fresh red chillies, 2 bird’s eye chillies(diced), 1 tbsp sesame oil, ½ cup water, 20g Szechuan char choy(soaked and shredded),
Some tapioca flour
Marinate :
1 tsp light soy sauce, ½ tsp pepper, ½ an egg
Seasoning :
1 ½ tsp sugar or to taste, Dash of pepper, 1 tbsp Summer Palace Cooking Hua Tiau wine
Method :
1. Season pork with marinade. Just before deepfrying coat with some tapioca flour. Deep-fry till
cooked through. Dish up and drain from oil.(pic 1-4)
2. Heat clean wok with sesame oil and sauté garlic and bird’s eye chillies for a while. Add char choy
and prefried pork. Stir and fry well.(pic 5-6)
3. Pour in water and add seasoning then bring to boil.
4. Add MAKMUR Pickled Lettuce, tomato, red chilli and Chinese coriander. Toss briefly.(pic 7-8)
5. Dish out and serve at once.