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Velvet Pork Pie with Szechwan Pickle

榨菜蒸肉餅

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Preparation info
  • Serves

    2

    as a main course with a vegetable .
    • Difficulty

      Easy

Appears in

By Barbara Tropp

Published 1982

  • About

This is a very common, very simple Chinese dish made most everywhere there is fresh pork and a steamer. The variations are numerous, but the base is always a large, homey patty of smoothly minced pork. To this is added a generally subtle blend of seasonings and some liquid-inspiring ingredient to keep the mixture moist. It is, in fact, the Chinese meat loaf, although lighter and less meaty than our own.

  • This version is rather jazzy and highly seasoned, spiced b

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