Get your steamer going on high.

In a large mixing bowl, add minced pork, water chestnuts, soy sauce, Shao Xing wine, sugar, white pepper, corn flour, and sesame oil.

Using a pair of chopstick, mix ingredients in one direction until well combined.

Mixing the meat in one direction breaks down the molecules in the protein which causes the meat to bind, produce a springy texture, and the meat will not fall apart when steamed.

Place meat mixture on a stainless steel plate or heat safe plate, creating a slight indentation in the middle, and place the salted fish.

Spread ginger on top of salted fish, and meat.

Steam on high for 15 minutes or until cooked.

This depends on the thickness of your meat. My patty was about an inch in thickness.

Garnish with chopped chilli, and Chinese parsley.

Serve immediately.