花開富貴喜迎春｜蝦膠釀小棠菜｜Steamed Stuffed Bok Choy with Shrimp Paste #賀年菜 **字幕 CC Eng. Sub**

🟢材料：
蝦仁 240 克
小棠菜 9 棵
肥豬肉 40 克
薑汁 少許
蠔油 1 湯匙
蛋白 1/2 個
鹽 1/4 茶匙
胡椒粉 適量

🟢做法：
1️⃣ 蝦仁去腸洗淨吸乾水，拍爛剁碎，加入少許薑汁、胡椒粉、1/4 茶匙鹽、1/2 蛋白、肥豬肉拌勻，撻成蝦膠，放雪櫃半小時備用。
2️⃣ 小棠菜頭部大約 3 厘米切開，洗淨，灼 1 分鐘撈出放入冷水中，晾乾水備用。
3️⃣ 把蝦膠醸入小棠菜頭，大火蒸 5 分鐘，倒出湯汁，加入 1 湯匙蠔油和少許胡椒粉，勾芡淋上面。

🟢Ingredients:
Shrimp - 240g
Bok choy (Shanghai white cabbage) - 9
Fatty pork - 40g
Ginger juice - a small amount
Oyster sauce - 1 tablespoon
Egg white - 1/2 egg
Salt - 1/4 teaspoon
White pepper powder - to taste

🟢Cooking Directions:
1️⃣ Rinse the shrimp, pat dry, and finely chop. Add a little bit of ginger juice, white pepper powder, 1/4 tsp salt, 1/2 egg white, and diced fatty pork. Mix everything together and knead into a shrimp paste. Chill in the fridge for 30 minutes.
2️⃣ Cut off the heads of the bok choy and rinse thoroughly. Blanch in boiling water for 1 minute, then remove and let cool and drain.
3️⃣ Stuff the shrimp paste into the bok choy. Steam over high heat for 5 minutes, then remove any excess liquid. Mix 1 tbsp oyster sauce with a little bit of white pepper powder, and pour it over the dish to serve.

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