梅菜肉饼的做法

Ingredients:
- 200g minced pork
- 150g preserved mustard greens (mei cai)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon ground white pepper
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil

Instructions:
1. Rinse the preserved mustard greens under cold water to remove excess salt. Chop them into small pieces and squeeze out any excess liquid. Set aside.
2. In a bowl, combine the minced pork, garlic, onion, soy sauce, oyster sauce, sugar, ground white pepper, and cornstarch. Mix well until everything is evenly combined.
3. Add the chopped preserved mustard greens to the pork mixture and mix well.
4. Heat a large non-stick frying pan or skillet over medium heat. Add the vegetable oil and swirl to coat the pan.
5. Take about 1/4 cup of the pork mixture and shape it into a patty. Place it onto the pan and press it down gently to flatten it. Repeat with the remaining pork mixture, leaving some space between each patty.
6. Cook the meat patties for about 3-4 minutes on each side, or until they are cooked through and golden brown.
7. Once cooked, remove the meat patties from the pan and drain on a plate lined with paper towels to absorb any excess oil.
8. Serve the Mei Cai Rou Bing hot with steamed rice or as a side dish. Enjoy!