食材
絞碎豬肉 600克
鹹魚 60克
馬蹄 (荸薺) 6粒
薑 2片
雞湯 100毫升
澱粉 2湯匙
老抽 1茶匙
糖 1茶匙
鹽、胡椒粉 適量

步驟
1⃣ 煎香鹹魚去骨切碎備用。
2⃣ 馬蹄(荸薺)去皮洗淨切碎。
3⃣ 豬肉中加入薑米、胡椒粉、少許鹽、1茶匙糖、1茶匙老抽和2湯匙澱粉拌勻加入鹹魚和馬蹄再拌勻揑成餅狀。
4⃣ 在平底鍋中加入適量油煎至兩面金黃熟透出鍋。另一做法是煎至兩面金黃後加入100毫升雞湯蓋上鍋蓋煮至全熟。

Ingredients:
Minced pork 600g
Salted fish 60g
Water chestnut 6 pieces
Ginger 2 slices
Chicken broth 100ml
Cornstarch 2 tablespoons
Dark soy sauce 1 teaspoon
Sugar 1 teaspoon
Salt to taste
White pepper powder to taste

Cooking Directions:
1⃣ Panfry the salted fish until fragrant, remove bones and finely chop. Set aside.
2⃣ Peel and finely chop the water chestnuts.
3⃣ In a mixing bowl, combine minced pork with ginger, white pepper powder, a pinch of salt, 1 teaspoon of sugar, 1 teaspoon of dark soy sauce, and 2 tablespoons of cornstarch. Mix well. Add in the chopped salted fish and water chestnuts, mix until well combined. Shape into patties.
4⃣ Heat up some oil in a pan over medium heat. Panfry the patties until both sides are golden brown and fully cooked. Alternatively, after panfrying the patties, add in 100ml of chicken broth, cover and simmer until fully cooked.

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