I usually buy alot of pork mince from the butcher shop. 1kg each time, about once a week at the nearby shop.
I use the minced meat for soup, ngoh hiang and sometimes fried stuffed toufu (if I managed to buy the firm beancurds).
I would prepare the mince in advance and keep them in batches using the sandwich ziploc bag. So whenever I want to use it, I have my pork mince ready by taking one lock bag out to thaw at room temperature.
Lately I have been making pork patties for dinner. Easier, no need to roll into the beancurd skin or stuffed meat into beancurd. Just need to roll into balls or flatten into patties, choice is yours.
Mine did not looked so nice, odd shaped but what matters was it went into the tummies and the kids seemed to enjoy them.
No exact recipe for this, all agak-agak.
Carrot about 2 inch, cubed
1 tsp 5 spices powder
Salt and pepper to taste
1 tsp oyster sauce
1 tsp shao xing wine
1 tsp corn flour
1. Mix all ingredients well. Let it sit for few minutes before cooking.
2. In a pan, heat up cooking oil, enough to cover the patties.
3. Scoop with spoon, make the meat mix into patties and add into pan. Fry the patties in batches.
4. Fry till brown and meat is cooked. Drain on kitchen towel before serve.