114 Minchi, Macau national dish

Описание: On this Episode of Cooking Every National Dish, Minchi from Macau.

Minchi from Macau
Ingredients
For the Meat Mixture:
-250g pork leg (80% lean), finely minced or buy it ground
-250g beef chuck (80% lean), finely minced or buy it groung
-1 tsp salt
-1 tsp sugar
-¼ tsp freshly ground black pepper
-1 tbsp white wine (or Shaoxing wine)
-2 tsp light soy sauce
-1 tsp dark soy sauce
(optional) 250g Portuguese linguiça (or substitute with Spanish chorizo, Italian sausage, or Harbin sausage), finely diced

For the Fried Potatoes:
-500g potatoes (about 2 small potatoes), peeled and diced into 2cm cubes
3 Tbsp olive oil

For Stir-Frying:
-1 tbsp oil (olive or peanut)
-1 red onion, finely diced
-4 cloves garlic, minced
-4 large dried bay leaves (about 1g)
-1 tbsp white wine
-½ tsp salt
-½ tsp sugar
-1 tsp light soy sauce
-¼ tsp freshly ground black pepper
-1 tbsp rice vinegar


Instructions
1. Prepare the Meat
-If grinding meat at home, finely mince the pork and beef using a knife or cleaver until uniform. Or run it through a meat grinder
-In a bowl, mix the minced meat with 1tsp salt, 1 tsp sugar, ¼ tsp black pepper, 1 Tbsp white wine, 2 Tsp light soy sauce and 1 Tsp dark soy sauce. Stir well to combine and marinate for 30 minutes.

3. Fry the Potatoes
-Bring a pot of water with 1 Tbsp salt to a boil and blanch the diced potatoes for 2 minutes.
-Drain and let them dry completely.
-Heat 3 Tbsp olive oil in a pan over medium heat and-fry for about 20 minutes or deep-fry until golden brown. Set aside.

4. Cook the Minchi
-Heat a wok until hot, then add 1 tbsp olive oil. Swirl to coat.
-Add the marinated minced pork and beef (and the uncooked sausage if using). Stir-fry for about 5 minutes over medium heat, breaking the meat apart until cooked through and crumbly.
-Lower the heat to medium-low and continue frying for another 5 minutes to expel excess moisture and brown the meat. Remove from the wok and set aside.
-Heat another 1 tbsp oil in a clean wok. Add 1 diced red onion and stir-fry for about 5 minutes until softened.
-Push the onions to the side of the wok and add another ½ tbsp oil. Add 4 cloves minced garlic and fry for 30 seconds until fragrant.
-Add 4 dried bay leaves and stir-fry for another 30 seconds mixing all together.
-Pour 1 Tbsp white wine over the spatula and around the wok’s edges.
-Return the minced meat to the wok. Stir-fry for 1 minute.
-Season with ½ tsp salt, ½ tsp sugar, 1 Tsp light soy sauce, and ¼ tsp black pepper. Stir-fry for 30 seconds.
-Finish by swirling 1 Tbsp rice vinegar over the spatula and around the sides of the wok. Remove from heat.

8. Assemble the Dish
-Spoon the cooked minchi over a plate of white rice.
-Arrange the fried potatoes around the edges.
-Top with a fried egg.

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