Tested Recipe with Slight Adjustment Adapted from An Inspiring Collection of Hakka Foods
280g Chinese pickled salted mustard
2 Chinese sausage (sliced)
1 tbsp shredded young ginger
1 tbsp chopped spring onion
1 tbsp cooking oil
½ tbsp Chinese cooking wine
1 ½ tbsp sugar
½ tsp light soy sauce
- Cut salted mustard into shreds, soak it in the salted water 30 minutes to reduce the saltiness, remove, rinse under running water and squeeze out it’s moisture.
- Stir-fry salted mustard in the preheated wok without oil over a low heat until almost dry. Next, add in 1 tbsp cooking oil, toss well, put in seasoning, stir-fry briskly until well combined, remove from heat, and place on a heatproof plate.
- Top with Chinese sausages and ginger. Steam in the steamer over high heat for 10-12 minutes. Garnish with chopped spring onion. Serve hot.