Page 35 - BACGG CNY Flipbook V2 03032021

Steamed Ground Pork Hash with Salted Duck Eggs

Ingredients:

1 lb of Finely Ground Pork (1/2 lb lean and ½ lb fatty pork)
1 can Whole Water Chestnuts
2 Salted Duck Eggs
1 Large Egg
Pinch Salt (Duck Eggs are salty)
¼ Teaspoon Ground Pepper
1 Tablespoon Soy Sauce
1 Teaspoon Dry Sherry

Combine the following items into 9” Pie Pyrex glass pie plate
1. Slice and dice whole Water Chestnuts into 1/8” pieces.
2. Add finely Ground Pork.
3. Add one large egg
4. Add two duck eggs
5. Add Salt, Pepper, Soy Sauce and Dry Sherry

Push the Duck Egg Yolks to the side of plate.
Mix all other ingredients well using a fork
Place Duck egg yolks in two different spots of pork mixture.

Setup steamer and add two inches of water. Place a steaming rack over the
water. Do not heat water yet.

Place pie plate with Pork mixture on steamer rack. Add one or two plate(s) over
rack, to insure the plate of meat does not sit in the water.

Cover the steamer or pan with a fitted lid.

Turn on stove to high and bring water to a boil, let water boil for 5 minutes, then
turn down to med/low to simmer for 25 minutes.

Pork is cooked when juices are clear color.

Recipe shared by Jeannie Young