🟢材料：
梅頭豬肉 - 300克
榨菜 - 75克
馬蹄(荸薺) - 2個
薑 - 1塊
蔥 - 適量
糖 - 1茶匙
老抽 - 1/2茶匙
油、胡椒粉 - 適量
澱粉水 (1湯匙水+1湯匙澱粉)
🟢做法：
1️⃣ 榨菜去除老纖維切片，用少許鹽浸泡15分鐘，試味，切成幼粒備用。
2️⃣ 馬蹄去皮，切碎備用。
3️⃣ 豬肉洗淨剁碎，加入薑末、適量的胡椒粉、糖、老抽、澱粉水、榨菜粒和切碎的荸薺拌勻，加入少許油拌勻。
4️⃣ 將肉餅均勻攤在碟上，水滾下蒸鍋，大火蒸10分鐘，撒上蔥花，灒入少許熱油。
🟢 Ingredients:
Pork shoulder - 300g
Pickled mustard tuber - 75g
Water chestnuts - 2 pieces
Ginger - 1 piece
Spring onion - as needed
Sugar - 1 teaspoon
Dark soy sauce - 1/2 teaspoon
Oil, pepper powder - as needed
Starch slurry (1 tablespoon water + 1 tablespoon starch)
🟢 Cooking Directions:
1️⃣ Slice the pickled mustard tuber, soak in water with a pinch of salt for 15 minutes, taste it, then finely chop into small pieces, and set aside.
2️⃣ Peel and finely chop the water chestnuts and set aside.
3️⃣ Wash and chop the pork shoulder, then mix with minced ginger, a suitable amount of pepper powder, sugar, dark soy sauce, starch slurry, chopped pickled mustard tuber, and chopped water chestnuts. Add a little oil and mix well.
4️⃣ Spread the pork mixture evenly on a plate. Bring water to a boil in a steamer, steam over high heat for 10 minutes. Sprinkle with spring onion and drizzle with a little hot oil.
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