A Flavourful Homestyle Delight : Steamed Minced Pork with Cuttlefish & Scallops

Ingredients:

• 300g minced pork

• 1 dried cuttlefish (soaked overnight, chopped into small pieces)

• 3 dried shiitake mushrooms (soaked overnight, finely chopped)

• 1 tbsp soy sauce (optional)

• 1 tbsp Quan Shao Xing wine

• 1 tbsp Amoy Scallop Oyster Sauce

• 2 tbsp shredded Uncle Fisher Scallop Sauce

• 1/2 tsp pepper

• 1/4 tsp salt

Instructions:

1. Prepare the ingredients: Soak the cuttlefish and dried shiitake mushrooms overnight until softened. Once ready, finely chop them into small pieces.

2. Mix the marinade: In a mixing bowl, combine minced pork with oyster sauce, Shao Xing wine, soy sauce, pepper, and salt. Stir until well incorporated.

3. Incorporate seafood flavours: Add the chopped cuttlefish, shiitake mushrooms, and shredded scallops into the minced pork mixture. Mix thoroughly to ensure even distribution of flavors.

4. Steam the dish: Transfer the mixture to a heatproof dish, spreading it evenly. Steam over high heat for 15-20 minutes until fully cooked and the juices run clear.

5. Serve and enjoy: Garnish with chopped spring onions or coriander for an extra layer of freshness. Serve hot with steamed rice.

Why You’ll Love This Dish

This dish boasts a rich combination of textures and flavours—the tenderness of minced pork, the chewiness of cuttlefish, and the delicate umami of scallops. The use of Shao Xing wine and scallop soy sauce enhances the overall depth, making it a satisfying and aromatic meal for any occasion.

Try this dish for your next home-cooked dinner and savor the taste of tradition with a touch of seafood luxury!