Chinese Salted Fish Meat Patty (咸鱼蒸肉饼)

Peel and mince the ginger. Cut the green onion into long thin slices. In a medium mixing bowl, add the ground pork belly, minced ginger, 1 teaspoon of Chinese Shaoxing wine, and 1 pinch of ground white pepper, mixing well. Slowly add 1/4 cup water or low sodium stock to the ground pork belly, mixing either clockwise or counterclockwise until the liquid is fully absorbed. Note that you can also do this after chopping the salted fish in step 3 (as I've done here).

Rinse the salted fish to remove any surface dirt. Pat dry with a paper towel. Remove the salted fish's head and any bones. Chop the salted fish into tiny pieces. (Alternatively, if your salted fish has many small bones, pan fry both sides under medium heat so the bones become crispy and brittle. Then wait for the salted fish to cool and chop the fish into tiny pieces.) Add the chopped salted fish pieces into the meat and mix thoroughly.

Heat a steamer or a large pot with a steamer rack under medium-high heat. While waiting for the water to boil, transfer the mixed salted fish meat pie into a shallow medium plate or a wide bowl. Spread the meat pie into a large patty with the back of a spoon, about 0.4 inch (or 1cm) thick. Sprinkle the thinly-sliced green onions on top.

When the water boils, add the salted fish meat pie to the steamer and steam for 10 minutes. Then turn off the heat and carefully remove the lid. Wait for 1 minute to cool slightly before transferring the dish out. Enjoy right away with rice or white porridge/congee/jook/juk.