🟢材料：
梅頭豬肉 400 克
鹹魚 50 克
薑 10 克（切碎 + 切絲）
🟢調味料：
胡椒粉 適量
鹽 1/2 茶匙
豉油 1/2 茶匙
糖 1 茶匙
澱粉水: 2 湯匙水 + 1 湯匙生粉/粟粉

🟢做法：
1️⃣ 鹹魚洗淨煎至微黃，起骨，保留少許帶皮的鹹魚，其餘切碎（不要切太碎）。
2️⃣ 豬肉洗淨起皮，瘦肉和肥肉分開剁碎，加入薑米，適量肥肉，少許胡椒粉，1/2 茶匙鹽，1/2 茶匙豉油，糖 1 茶匙，拌勻。
3️⃣ 開一個濕粉（澱粉）水，2 湯匙水1 湯匙生粉（澱粉），分幾次加入豬肉中拌勻，加入切碎鹹魚，1/2 湯匙油，拌勻，攤薄，鹹魚放面，放入薑絲，大火蒸 8-10 分鐘。

🟢Ingredients:
Pork shoulder - 400g
Salted fish - 50g
Ginger - 10g (chopped + shredded)
🟢Seasoning:
White pepper powder - as needed
Salt - 1/2 teaspoon
Soy sauce - 1/2 teaspoon
Sugar - 1 teaspoon
Starch water: 2 tablespoons water + 1 tablespoon cornstarch

🟢Cooking Directions:
1️⃣ Rinse the salted fish and pan-fry until slightly yellow. Remove the bones and set aside a few pieces with skin intact. Dice the remaining salted fish (but not too finely).
2️⃣ Wash the pork and remove the skin. Mince the fatty and lean parts separately. Add the chopped ginger, a suitable amount of fatty pork, a little white pepper powder, 1/2 tsp salt, 1/2 tsp soy sauce, and 1 tsp sugar. Mix well.
3️⃣ Make a slurry by mixing 2 tbsp water with 1 tbsp cornstarch. Add the slurry in several batches to the pork mixture and mix well. Add the diced salted fish and 1/2 tbsp oil mix well. Spread the mixture flat, top with the reserved pieces of salted fish and shredded ginger, and steam over high heat for 8-10 minutes.

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