Macanese minchi
Chinese Cooking Demystified · ♥ 3.9K likes · 149.9K views · 6 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 250 g pork leg
- 250 g beef chuck
Cut the pork leg and beef chuck into a fine dice, then hand mince with a pair of cleavers about five minutes, stopping short of a paste.
- 1 tsp salt
- 1 tsp sugar
- ¼ tsp black pepper
- 1 tbsp white wine
- 2 tsp light soy sauce
- 1 tsp dark soy sauce
Marinate the minced meat with the salt, sugar, black pepper, white wine, light soy sauce and dark soy sauce, mixing thoroughly.
- ¼ tsp Cantonese rose wine
- ½ tsp sugar
Finely dice the sausage and mix with the optional rose wine and sugar.
- 500 g potatoes
- 1 tbsp salt
Peel the potatoes, cut into two centimeter cubes and blanch two minutes in boiling water with a tablespoon of salt. Do not rinse; drain until dry.
Deep fry or pan fry the potatoes to your liking; pan fried here about twenty minutes until golden brown. Set aside.
- 1 tbsp oil
Heat the wok piping hot, shut off the heat, add the oil and swirl for a nonstick surface.
On medium, add the minced beef and pork and fry, chopping at it with a spatula to break it loose, about five minutes until cooked through and crumbly.
Drop to medium low and stir fry about five minutes more to expel excess moisture and brown it, then take it out.
- 1 tbsp oil
- 1 whole red onion
Reheat the wok with about a tablespoon of oil and fry the finely diced red onion over medium about five minutes until softened and starting to colour.
- ½ tbsp oil
- 4 cloves garlic
- 4 whole dry bay leaves
Push the onion up the side, add the half tablespoon of oil and the minced garlic and fry thirty seconds until fragrant, then the bay leaves for another thirty seconds.
- 1 tbsp white wine
Pour the white wine over the spatula and around the sides of the wok, add the sausage and fry thirty seconds, then the minced meat, and stir fry one more minute.
- ½ tsp salt
- ½ tsp sugar
- 1 tsp light soy sauce
- ¼ tsp black pepper
Season with the salt, sugar, light soy sauce and black pepper and fry thirty seconds.
- 1 tbsp rice vinegar
- white rice
Finish by swirling the rice vinegar over the spatula and around the sides of the wok.
Fry an egg in oil heated until it bubbles around a pair of chopsticks, tilting the pan to pool the oil and spooning it over the white, and season with salt and black pepper.
Assembling with the fried egg
- 1 whole egg
- oil
- salt
- black pepper
Spoon the minchi over a plate of white rice, ring the outside with the fried potatoes and nestle the fried egg on top.