Steamed Meat Patty with Salted Eggs
Pork Jowl (minced) 250 g
Black Fungus (sliced) 10 g
Salted Egg Yolk 1-2 pcs.
Viet Huong Premium Fish Sauce 3/2 spoon
Oyster Sauce 1/2 spoon
Salted Egg Yolk adequate
Corn Starch 2 tsp.
Water 3 spoon
Mix pork jowl, black fungus with sauce in a big bowl. Flog the mixture with your hand 6 times in clockwise. Then place the mixture on a plate, put a salted egg yolk on top.
Steam the meat patty for 10 minutes with high heat.