Wineshark Cooking Class - Steamed Meat Loaf with Dried Squid and Water Chestnut 馬蹄土魷蒸肉餅

Ingredients (for 4):

• Pork blade shoulder - 300g
• Water chestnut - 4
• Dried squid - 2
• Ginger - 1 tbsp
• Marinade
• White pepper powder - 1/4 tsp
• Tapioca starch - 1 tsp
• Salt - 1/4 tsp
• Sugar - 1/2 tsp
• Soy sauce - 1 tbsp
• Oyster sauce - 1 tbsp
• Chinese yellow wine - 1 tsp
• Water - 2 tbsp

Procedures:

1. Soak the dried squids in water for 2 hours. Remove the skin and cut the body into small pieces.

2. Cut out the tentacles and trim to sections.

3. Cut the ginger finely.

4. Peel the water chestnut.

5. Cut the water chestnut into small pieces.

6. Mince the pork.

7. Add the chopped dried squid in. Mix well.

8. Mix the marinade together.

9. Mix half of the marinade into the meat and mix well. 

10. Add the remaining marinade, water chestnut, and half of the ginger in. Mix well.

11. Put the meat into the steaming dish, leaving a hole in the middle. Put the dried squid tentacles around, and scatter the remaining ginger on top.

12. Steam under high heat for 8 minutes.

13. Serve.