鹹魚蒸肉餅 Steamed Minced Pork with Salted Fish is one of my childhood favourite comfort homecooked dishes. Sometimes we use salted fish 鹹魚. Sometimes we use preserved vegetables Mei Cai 梅菜. Either way, you make it you will have a delicious Chinese homey dish that is great served with plain white jasmine rice.

In the olden days, dried salted fish is considered food for the poor. One salted fish can be eaten over several meals – sometimes with just shredded ginger and rice. Now, a quality dried salted fish is not cheap.

Types of Salted Fish

There are

• Fermented Salted Fish 霉香鹹魚
• Barramundi 鰽白
• Blue Salmon 馬友鹹魚

How is Salted Fish Made?

Salted fish is generally made by drying or salting either dry salt or with brine. Cantonese salted fish can be divided into two main types mui heung 霉香 or shí-ròu 實肉 (firm-fleshed). Firm fleshed salted fish does not need to be fermented and is prepared by seasoning followed by direct sun or wind drying.

Common Types of Salted Fish

• Fermented Salted Fish 霉香鹹魚
• Barramundi 鰽白
• Blue Salmon 馬友

I like using Blue Salmon 馬友鹹魚. Blue Salmon is great because it only has one big bone. It is aromatic and intensely fragrant. It is perfect to make salted fish with diced chicken rice or steamed minced pork cakes with.

How To Make Steamed Minced Pork with Salted Fish

You may wonder why I am chopping the pork shoulder meat myself instead of using store-bought minced pork. Store-bought minced pork does not have the same mouth-feel texture that mincing the pork yourself has. There is a small and large difference that gives the diced meat a good soft chewy texture. Store-bought minced pork becomes too soft and mushy.

Plus it is pretty therapeutic chopping the meat. Banging it against the chopping board. Just think of it as your worst enemy!

I usually select a pork shoulder that is half lean, half fatty so it won’t become too dry once it is cooked. If it too fatty it gets too greasy. So it is really a matter of balance and preference!

Once the meat is minced, add in grounded white pepper, a dash of salt. If you are adding salted fish into your minced pork meat instead of just on top, reduce the amount of salt used – otherwise, it will be too salty.

Add light soy sauce, sugar and mix well. On the side mix some corn starch mixed with a little water. Slowly add into the minced pork, a little at a time. The reason is that the corn starch water will make the minced pork cake smoother. Let it rest between additions to allow time to absorb.

Some like to add finely diced ginger also into the minced pork if they were folding in the salted fish. I prefer not to add the minced ginger and only add the salted fish on top when I am steaming my minced pork pie.

If you choose to add in salted fish, gently fold in the salted fish meat so you get a distinctive mouth-feel and pork-fish separation.

Mix in a little oil.

on a 10 inch or 12 inch plate, layer the minced pork thinly on the plate. Place the salted fish and julienned ginger on top.

Put a steaming rack into your wok and boil approximately 2 inches of water. Once the water is boiling, put in your plated minced pork cake and steam for 12 to 15 minutes (depending on how thick or thin your pork pie is.) You may want to check in on it at the 12-minute mark.

Initially, when you open the wok cover, it may look like there is a lot of water/sauce on the plate. But give it a few minutes and it will soak right up into the pork. You will want some sauce to go with your rice.

Slowly using a plate clamp lift up the plate from the work. Add some finely chopped green onions as garnish.

We eat bowls and bowls of rice whenever we have Minced Pork Salted Fish Cake for dinner.

Steamed Minced Pork with Salted Fish 鹹魚蒸肉餅

• Author: Nancy
• Prep Time: 30
• Cook Time: 15
• Total Time: 45 minutes
• Yield: 1 plate 1x
• Category: Main Dishes
• Method: Steam
• Cuisine: Chinese, Cantonese

Print

Pin

---

Description

鹹魚蒸肉餅 經典廣東手工菜 Steamed Minced Pork with Salted Fish is a classic Chinese Cantonese dish. It is one of my childhood favourite comfort homecooked dishes. Sometimes we use salted fish 鹹魚. Sometimes we use preserved vegetables Mei Cai 梅菜. Either way, you make it you will have a delicious Chinese homey meal that is great served with plain white jasmine rice. 

---

Scale 1x2x3x

Ingredients

• 1 lb Pork Shoulder, minced 梅頭豬肉, 手剁 (切碎+切絲)
• 100g Salted Fish, cut into small pieces 鹹魚
• 1/2 tsp Grounded White Pepper 胡椒粉
• 10g Ginger, julienne 薑絲, 適量
• 1 sprung Green Onion, finely chopped 蔥花.適量
• 1/2 tsp Salt, 鹽
• 1/2 Dark Soy Sauce 老抽
• Dash of Sugar 適量
• 1 tsp Corn Starch 生粉
• 2 tablespoon Water 水

 

 

---

Instructions

1. Wash the salted fish and cut into small pieces.
2. Debone and shred if you intend to mix into your minced pork.
3. Wash pork sholder, remove majority of the fat and skin.
4. Mince the pork sholder. 
5. Pro Tip: mince the lean pork seperately. Mince the pork fat seperately. Mix together with your desided lean meat to fat ratio in order to keep the mouth feel optimal.
6. Add a dash of white pepper, salt, sugar and dark soy into the minced pork. Mix well.
7. Make a liquid starch by adding 2 tbsp of water with 1 tbsp of cornstarch. Mix well.
8. Slowing adding little by little into the minced pork and mix well. Repeat until full incorporated. Let rested so the water absorbs.
9. Fold in small pieces of salted fish and finely chopped ginger if desired
10. Using a 10 or 12 inch plate, spread the pork patty onto the plate. 
11. Put the salted fish and julienne ginger on top.
12. Over boiling water, place plate onto the steam rack and steam for 12 to 15 minutes.

 

中文版

1. 鹹魚洗淨, 起骨切碎 (不要切太碎)
2. 豬肉洗淨起皮，剁碎肥肉，剁碎瘦肉 手剁肉餅。味道和口感最好
3. 加入適量肥肉，少許胡椒粉，鹽 ，老抽，糖，拌勻。
4. 開一個生粉水，2湯匙水 加入，1湯匙生粉, 拌勻。
5. 分幾次加入剁碎豬肉, 拌勻，加入切碎鹹魚，拌勻。
6. 鹹魚放面，放上薑絲，大火蒸12 – 15 分鐘。

 

---

Keywords: 鹹魚蒸肉餅, 經典廣東手工菜, Steamed Minced Pork with Salted Fish, classic Chinese Cantonese cuisine, chinese recipes, pork, fish, seafood, fermented, 手剁, 實肉鹹魚, 馬友鹹魚, 白花屬霉香, 鰽白鹹魚, 手剁肉餅

Recipe Card powered by

Pin the above image to your Chinese Cuisine Recipe Board to bookmark this page. We are so excited to share our recipes with you!

MORE CHINESE RECIPES: 

BRAISED BEEF BRISKET & TENDON RECIPE | 柱侯蘿蔔炆牛筋腩

Stir Fry Okra with Black Fungus 秋葵炒雲耳

Black Moss Black Eye Bean Soup 髮菜眉豆花生排骨湯

DOUBLE-STEAMED SNOW PEAR WITH FRITILLARIA BULB RECIPE | 川貝燉雪梨

Pig Trotter with Black Vinegar and Ginger Recipe 豬腳薑醋

This post contains affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.

Remove Ad-Block to view shopping guide!

Sesame Hand Shredded Turkey 芝麻手撕火雞 is a refreshing low carb recipe that is super quick and easy to make. This light mouth-watering cold appetizer is a take on the traditional Sesame Shredded Chicken dish by swapping the chicken for turkey! We love the lower calorie count, concentrated source of protein, and nutrient-dense turkey. Turkey tastes delicious in your favourite, everyday recipes. Turkey is an excellent option to add to your daily protein rotation.

For our Sesame Hand Shredded Turkey recipe, we used turkey legs and thighs. My family loves dark meat because it has tender and moist meat with wonderful flavour! It takes approximately 1 to 1.5 hours to roast turkey legs (bone-in, skin-on) at 350F or 30 mins in an InstantPot. If you prefer you can also use different turkey cuts such as split breast without back with or without skin. For more information, visit THINK TURKEY^TM and support your local Canadian turkey farmers!

Benefits of Turkey

• Turkey is tasty, versatile and very nutritious. To change up my recipes, I love adding turkey to our weekly protein rotation.
• Concentrated source of protein to help build strong, healthy muscles.
• Excellent source of Iron, Zinc, Sodium, Vitamin B12, Niacin, Selenium, Vitamin D, Potassium and Magnesium, Phosphorus and Tryptophan.
• Turkey is lean regardless of white meat or dark meat.
• Turkey is easy to prepare – bake it, roast it, fry, grill, pressure cook, etc.

I remember the first time I had Sesame Sesame Shredded Chicken 芝麻手撕雞 at a Chinese restaurant. It was so refreshing and appetizing! I loved the bright flavours of savoury with a good balance of tanginess and sweetness! I knew immediately that I wanted to replicate it myself at home.

How To Roast or Pressure Cook Turkey

Start by seasoning turkey legs with salt and pepper and a little garlic powder. Marinate for at least 20 mins in the refrigerator. If you are able to marinate overnight, even better.

Option 1: Roast turkey at 350F for 1.5 hours for approximately 1.5 lbs ( 680 g). Cook bone-in breasts, thighs, drumsticks and wings until a digital meat thermometer inserted into the meat, away from the bone, registers 165°F (74°C).

Option 2: To pressure cook turkey in your Instant Pot add 1 cup of your preferred stock broth – we suggest poultry stock or vegetable stock. Set timer for 30 mins under high pressure. Then 10 minutes Natural Release. Remove turkey and check for an internal temperature at 165°F (74°C).

Pro Tip 1: Discard turkey skin if desired. This will reduce the fat and oil content.

Pro Tip 2: Because this is a cold appetizer dish, you may choose to prepare this 1 day in advance and let chill in the refrigerator. 

How To Make Hand Shredded Turkey

Once the turkey has finished cooking. Remove from pan and let rest for 5 to 10 mins until it is cool to touch with your hands.

To achieve hand shredded turkey, you must hand-pull the meat apart. Skipping this step will not give you the satisfying complex textures of tender turkey. You will want long fibre strands instead of chunks. The purpose of this is so every shredded, every small piece of meat gets the sauce. It is so flavourful!

Pro Tip: If you are really want to keep your hands clean, you can opt to use two forks and pull-apart the turkey meat from the bones. Remember to save the bones and any meat left on the turkey legs later to make soup or bone broth.

Preparing Other Ingredients

While the turkey is cooking, you can prepare the other ingredients.

To make this recipe healthier, easier, and quicker, we modified it with everyday pantry staples. We used sweet pickles instead of the traditional sweet and sour pickled vegetable 甜酸菜. I think they taste equally as delicious if not better!

We sliced baby red radish with a mandoline and then julienned them into tiny strips for crunch. Because radishes are neutral in flavour, it was a great vehicle to used the brine from the sweet pickles to help ‘quick pickle’ the salad. Plus, the vibrant red colour just simply brightens your dish!

Slice Thai red chilis, deseed and dice. Use one Thai red chilli deseeded for mild heat; two for medium and three (with seeds) if you would like it spicy. We do not recommend making this dish too spicy because you will miss the aromatic sesame flavours.

Peel cucumber skin. Cut in half lengthwise using a chef’s knife. Scoop out the seeds using the tip of a spoon. Removing the moisture from the cucumbers is crucial because you do not want your Shredded Turkey Salad to get watery. Julienne the cucumber.

Pro Tip: Season cucumbers with a dash of salt, mix well and let sit for 10 to 15 minutes. The remaining moisture will escape. Drain and pat dry with paper towels.

Julienne the green onions, smash a couple of garlic cloves and chop up some cilantro. Also, slice a couple of sheets of nori seaweed to give it a boost of umami!

How To Make Sesame Sauce

In a small mixing bowl, mix together your Sesame Sauce Mixture. Set aside or refrigerate.

Pro Tip: Make a big batch of the Sesame Sauce Mixture and have it on hand whenever you need to add a quick punch of flavours to your noodles, dumplings or salad. The sauce can be stored in the refrigerator for up to two weeks.

Preparing Sesame Hand Shredded Turkey

In a large mixing bowl toss together hand shredded turkey, 2 tbsp of the sesame sauce mixture, julienne sweet pickles, Thai red chilis, cucumbers, baby red radishes, green onions, minced garlic and cilantro. Mix well.

Divide and serve. Garnish with remaining cilantro, green onions.

Pro Tip 1: Although this dish is a cold appetizer it can be eaten warm as well. 

Pro Tip 2: For extra sesame flavours, toast white sesame seeds and sprinkle on top.

We hope you enjoy making this refreshing low carb quick and easy Shredded Turkey Recipe. It can be made easily in an Instant Pot or roasted in your oven.

For more information and recipe ideas, visit THINK TURKEY^TM to learn more

• Instagram: canadianturkey
• Facebook: CanadianTurkey
• Twitter: Cdn_Turkey
• YouTube: Canadian Turkey

Print

Sesame Hand Shredded Turkey Recipe | 芝麻手撕火雞

• Author: Nancy
• Prep Time: 30 mins
• Cook Time: 30 mins
• Total Time: 1 hour
• Yield: 2-4 servings 1x
• Category: Appetizer
• Method: Instant Pot
• Cuisine: Chinese

Print

Pin

---

Description

Quick and Easy to make Hand Shredded Turkey Recipe 芝麻手撕火雞. Low Carb Instant Pot Pressure cooker or oven roasted. Refreshing low-carb hand pulled poultry meal.

---

Scale 1x2x3x

Ingredients

Sesame Shredded Turkey

• 2 large Turkey legs (approximately 1.5 lbs)
• 1 English cucumber (moisture removed, julienne)
• 4 Baby red radish (slice with mandoline, julienne)
• 3 Thai red chili (deseed, diced)
• 2 slices Sweet Pickles (julienne)
• 2 springs Green onions (julienne
• 4 slices Nori Seaweed snack sheets
• 1 tsp Salt
• dash of Garlic powder
• 1 cup Poultry stock or vegetable stock
• 1/4 cup Cilantro (rough chop)
• 3–4 cloves Garlic (minced)

Sesame Sauce Mixture

Ingredients

• 2 springs Green onions (finely chopped)
• 2 tbsp Sesame Oil
• 1 tbsp Shaoxing Wine or Sherry Wine
• 1/2 tsp Salt
• 1 tsp Brown sugar
• 1/2 Ground White Pepper
• 1 tbsp Light Soy Sauce
• 4 tbsp Brine from Sweet Pickles

---

Instructions

Cooking Sesame Shredded Turkey

1. Season turkey legs with salt and pepper and garlic powder. Let marinate for 20 mins or overnight in the refrigerator.
2. Option 1: Roast turkey at 350F for 1.5 hours for approximately 1.5 lbs ( 680 g). Cook bone-in breasts, thighs, drumsticks and wings until a digital meat thermometer inserted into the meat, away from the bone, registers 165°F (74°C).
3. Option 2: To pressure cook turkey in your Instant Pot add 1 cup of your preferred stock broth – we suggest poultry stock or vegetable stock Set timer for 30 mins under high pressure. Then 10 minutes Natural Release. Remove turkey and check for an internal temperature at 165°F (74°C).
4. Once the turkey has finished cooking. Remove from pan and let rest for 5 to 10 mins until it is cool to touch with your hands. Hand-pull or use two forms to pull apart turkey meat from bones.
5. Sliced baby red radish with a mandoline and then julienned them into tiny strips
6. Slice Thai red chilis, deseed and dice.
7. Peel cucumber skin. Cut in half lengthwise using a chef’s knife.
8. Scoop out the seeds using the tip of a spoon. Julienne the cucumber
9. Julienne the green onions, nori seaweed, smash a couple of garlic cloves and chop up some cilantro.

Sesame Sauce Mixture

1. In a small mixing bowl, mix together your Sesame Sauce Mixture. Set aside or refrigerate.
2. Extra sauce mixture can be stored in the refrigerator for later use (up to two weeks.)

Preparing Sesame Shredded Turkey

1. 1. In a large mixing bowl toss together hand shredded turkey, 2 tbsp of the Sesame Sauce Mixture, julienne sweet pickles, Thai red chilis, cucumbers, baby red radishes, green onions, minced garlic and cilantro. Mix well.
   2. Divide and serve. Garnish with remaining cilantro, green onions.

---

Notes

• Although this dish is a cold appetizer it can be eaten warm as well.
• Season cucumbers with a dash of salt, mix well and let sit for 10 to 15 minutes. The remaining moisture will escape. Drain and pat dry with paper towels.
• Make a big batch of the Sesame Sauce Mixture and have it on hand whenever you need to add a quick punch of flavours to your noodles, dumplings or salad. The sauce can be stored in the refrigerator for up to two weeks.
• For extra sesame flavours, toast white sesame seeds and sprinkle on top.
• Can be served alone as a meal, with a bowl of rice, or lettuce wraps.

Keywords: SESAME HAND SHREDDED TURKEY RECIPE, 芝麻手撕火雞, 芝麻手撕雞, Canadian Turkey, Turkey Farmers of Canada, Think Turkey, Low Carb Diet, Cold appetizer, chinese cuisine, chinese food, Instant Pot recipes, Instantpot, Oven roasted

Recipe Card powered by

Pin the above image to your Quick and Easy Recipe Board to bookmark this page. We are so excited to share our recipes with you!

FOLLOW:

more: Raw Bar Recipe | Actifry Brussel Sprouts Recipe | INSTANTPOT TAIWANESE GREEN ONION BEEF ROLLS RECIPE | 牛肉捲餅 | InstantPot Beef Brisket | Stir Fry Okra with Black Fungus 秋葵炒雲耳

This post contains affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.

Remove Ad-Block to view shopping guide!

One of my favourite things to order at a Taiwanese restaurant is their Green Onion Beef Rolls 牛肉捲餅. A lot of times you will find this at BBT shops. This Taiwanese burrito makes a great snack! I love the pan fried scallion pancake on the outside, wrapped around tender beef shanks, cucumbers and lots of scallions. I love the sweet hoisin sauce that binds everything together. Of course, this dish has a varying degree of success restaurant to restaurant. Some are too oily, while others are too salty or saucy. So, I decided to make my own version of this infamous beef roll. And honestly, it is so damn easy to make (especially with an InstantPot).

I love a crispy, flaky, green onion pancake with a little chew. It shouldn’t been overly greasy or heavy with shortening. This classic snack can be enjoyed on it’s own or paired with some delicious tender beef shanks. Often I would make beef shanks in my Instantpot ahead of time like I do with braised beef brisket and tendons. It goes perfectly with a bowl of noodles or as a side dish.

Often when I make these beef rolls, I would also make a batch of Spicy Smashed Cucumber Salad 拍黄瓜 and a batch of spicy Sichuan Husband and Wife Lung Slices 夫妻廢片. The name itself is rather silly and there’s probably a wive’s tale somewhere how the name originated. It is simply just slices of beef brisket and tripe marinated in a spicy Sichuan peppercorn, sesame soy sauce! No husband died or wife died…

Making scallion pancakes 蔥油餅 at home is fairly easy and it takes only 5 ingredients: All purpose flour, hot water, salt, sesame oil and green onions. Sometimes I also add in some cilantro just because I LOVE cilantro. I can never get enough!

Print

TAIWANESE GREEN ONION SCALLION PANCAKES 蔥油餅

• Author: Nancy
• Prep Time: 30
• Cook Time: 15
• Total Time: 45 minutes
• Yield: 8 1x
• Category: Appetizers
• Cuisine: Chinese, Taiwanese

Print

Pin

---

Description

Extra crispy and flaky green onion pancakes with a little chew. Quick and easy 5 ingredients InstantPot Taiwanese Green Onion Beef Rolls Recipe | 牛肉捲餅

---

Scale 1x2x3x

Ingredients

• 4C AP Flour
• 2C hot water
• 3–4 stalks green onions (chopped)
• 2 tsp sesame oil
• 1 tsp salt
• 4 tbsp oil for frying

---

Instructions

1. In a large bowl, mix AP flour with hot water. Whisk together while alternating between flour and water until water is absorbed and dough pulls away from the side and dough is formed.
2. Knead for 8 mins. Lightly flour surface for easier handling.
3. Cover dough in plastic saran wrap and let rest for 20-30 minutes.
4. Divide dough into 8 balls.
5. First Roll: Roll out each ball into a circle with a rolling pin. Sprinkle salt and top with FCGO (finely chopped green onions). Brush surface with sesame oil.
6. Coil the dough and green onions into a bundle. Tuck in the ends and press dough to flatten.
7. Second Roll: Divide dough into 8 balls. Roll out each ball into a circle with a rolling pin until it becomes 1/8″ thick.
8. Frying
9. Heat a non-stick fry pan over medium heat. (You can set your InstantPot to sauté mode).
10. Add 2 tbsp of oil.
11. Once the pan is ripping hot, gently place your scallion pancakes in the fry pan.
12. Fry the green onion pancakes until golden. Approximately 1-2 minutes depending on your stove. Keep a watchful eye!
13. Set aside on wire rack to cool or place them in the oven at 200F to keep warm while you fry the rest.

---

Keywords: InstantPot recipes, Taiwanese, Green Onion, Beef Rolls Recipe, 牛肉捲餅, 台灣

Recipe Card powered by

Print

CHINESE BRAISED BEEF SHANK RECIPE | 滷牛腱

• Author: Nancy
• Prep Time: 10
• Cook Time: 30
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Instantpot
• Cuisine: Chinese, Taiwanese

Print

Pin

---

Description

滷牛腱 Braised beef shank is an easy dish to eat as a snack or paired with noodles or green onion pancakes 蔥油餅!

---

Scale 1x2x3x

Ingredients

• 2 lbs 牛腱 beef shanks
• 3 slices ginger
• 3 whole star anise
• 1 green onion
• 1 shallot, cut into chunks
• 1 small piece of rock sugar
• 1 L water
• 2 tsp light soy sauce
• 2 tsp oyster sauce
• 1 tbsp corn flour
• 1 tbsp Broad Bean Paste (dou ban jiang)
• 2 Thai chilies (optional)
• 1 packet of Gia Vi Nau Pho (Pho Hoa) Beef Noodle Soup Spices
• 4 tbsp cooking wine
• 4 tbsp cooking oil

---

Instructions

1. Blanch beef shank in boiling hot water for approximately 5 minutes to remove impurities.
2. Rinse under a cold bath.
3. Cut the shank in half (depending how long it is to fit into InstantPot).
4. Add cooking oil in Instant Pot and press Saute Mode.
5. Add garlic, shallots and star anise when Instant Pot displays “hot”.
6. Add shank and brown the meat.
7. Add in remaining ingredients.
8. Cook in Pressure Cooking Mode for 30 minutes.
9. Release pressure.
10. Place in freezer for 20 minutes or fridge for 1 hour so the meat tightens. This will help to give you nice looking slices later.
11. Slice beef shank thinly.
12. Set aside; Served alone as snack or with rice or soup noodles.

---

Keywords: beef shank, 滷牛腱, 蔥油餅, instantpot recipes, taiwanese, chinese

Recipe Card powered by

Print

TAIWANESE GREEN ONION BEEF ROLLS SAUCE RECIPE

• Author: Nancy
• Prep Time: 3
• Cook Time: 2
• Total Time: 5 minutes
• Yield: 8 servings 1x
• Category: Appetizer, sauce
• Method: Instantpot
• Cuisine: chinese, taiwanese

Print

Pin

---

Description

The spirit of Taiwanese Green Onion Beef Rolls comes from the sauce as much as the crispy pancakes or tender beef shanks. This sweet savory sauce can be used as a dip with other savoury snacks.

---

Scale 1x2x3x

Ingredients

• 3 tbsp hoisin sauce
• 3 tbsp oyster sauce
• 1.5 tbsp light soy sauce
• 1 tbsp honey
• 0.5 tbsp rice vinegar
• 1 tbps water

---

Instructions

1. Combine all ingredients together in a bowl.
2. Mix well.

---

Keywords: TAIWANESE, GREEN ONION BEEF ROLLS, SAUCE, chinese recipe, taiwanese, 蔥油餅, 牛肉捲餅

Recipe Card powered by

Print

InstantPot Taiwanese Green Onion Beef Rolls Recipe | 牛肉捲餅

• Author: Nancy
• Prep Time: 1
• Cook Time: 2
• Total Time: 3 minutes
• Yield: 8 servings
• Category: Appetizers
• Method: Instantpot
• Cuisine: Chinese, Taiwanese

Print

Pin

---

Description

Easy to make scallion pancakes 蔥油餅, Beef Shanks and Taiwanese Beef Rolls at home is fairly easy and it takes only 5 ingredients: All purpose flour, hot water, salt, sesame oil and green onions.

---

Ingredients

Ingredients from above cooked recipes

---

Instructions

Assembling:

1. Warm up your Taiwanese Green Onion Scallion Pancakes 蔥油餅 at 200F for 10 mins (if you’ve previously let cooled).
2. Brush some sauce over pancakes
3. Top with thinly sliced beef shank meat
4. Layer on top green onion stalks (sliced in half), cucumber slices, cilantro (optional)
5. Brush another thin layer of sauce over pancakes
6. Roll up and cut your pancakes at desired width.
7. Served with XO sauce and extra Hoisin sauce.

---

Notes

Pro Tip: Make extra beef shank. Save the broth from the InstantPot and make noodle soup with later. Can be frozen up to a week.

Keywords: Taiwanese recipes, Green Onion Scallion Pancakes, 蔥油餅,牛肉捲餅, beef shanks, instantpot, CHINESE BRAISED BEEF SHANK RECIPE, 滷牛腱,

Recipe Card powered by

Pin the above image to your Chinese recipe board to bookmark this page. We are so excited to share our recipes with you!

more: Stir Fry Okra with Black Fungus 秋葵炒雲耳 | Black Moss Black Eye Bean Soup 髮菜眉豆花生排骨湯| Pig Trotter with Black Vinegar and Ginger Recipe 豬腳薑醋 | Best Seafood Clam Chowder Recipe

This post contains affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.

FOLLOW:

Remove Ad-Block to view shopping guide!

As the weather gets colder and Autumn-Winter approaches it is very important to nourish ourselves from within. This snow pear longan sweet soup (雪梨芡實桂圓排骨湯) is suitable for all ages. It helps to nourish the lungs and reduces coughing, reduces fire, removes dampness and heals the spleen and kidney. Longan calms and soothe the nerves…

This soup is neutral and suitable for most people. While it carries a sweet taste that can pass for a dessert if you add more dates.

The soup colour has a light brown colour.

To speed up the cooking process I like using the InstantPot Duo . Instead of a 6 hours boil, cooking time can be reduced to 1.5 hours.

Health Benefits of Chinese Herbs

薏仁 Coix lacryma-jobi / adlay millet / Job’s Tears –promotes fluid redistribution and expels dampness. It is also used to treat edema, nutritional foot symptoms, feverish conditions, internal abscess, urinary tract infections, diarrhea, vaginal discharges, painful joints and limbs, limb or muscular spasms.

芡實 Euryale ferox – removes dampness, reduce lower back pain, improves eye sight, kidney and spleen functions.

桂圓 Dried Longan – tonifying heart and spleen, replenishing qi and blood, and achieve a peaceful calm state of mind.

Pin the above image to your Chinese recipe board to bookmark this page. We are so excited to share our recipes with you!