• In a medium bowl, add pork, soy sauce, salt, ShaoHsing wine, sugar, white pepper and sesame oil. Stir in one direction until the texture is sticky and comes together.
• Add cornstarch and stir until the cornstarch is absorbed into the meat mixture.
• Gently press the meat into a ¾ inch thick patty in a shallow oven safe dish with 1-2 inch depth as the patty will produce a lot of sauce.*

Electric Pressure Cooker

• Place a trivet in the inner cooking pot of an electric pressure cooker and add 1 cup water. Place the dish of pork on the trivet.
• Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 15 minutes.
• Once the pressure cooking is done, quick release the pressure.
• Carefully remove the dish from the pot.

Stovetop

• Place the dish of pork on a trivet in a wok or a steamer with enough water to steam on medium high heat for 20-25 minutes and cover with lid.
• Carefully remove the lid from the wok or steamer without dripping water into the dish.
• Carefully remove the dish from the wok or steamer.