Wok on and start frying the salt fish on low heat.
Meanwhile slice the pork, red chillies, ginger.
Remove the salt fish and fry the ginger.
Remove the ginger and set aside.
In a clean bowl add in 2 big tablespoon of the gingery, salty oil and have a thorough mix through. Arrange on your steaming plate.
Top with the ginger but leave some aside.
Top with the salt fish and leave some aside.
Top with the red chillies and leave some aside.
Sprinkle with some sugar.
Put the assembled plate to steam for a good 15 minutes in high heat.
When done add in the rest of the crispy ginger, red chillies, salt fish and spring onions before serving. Taste and season with freshly ground pepper.
Serve with warm hot boiled rice. The dish itself will have some sauce so no need to add anything else. Just eat and enjoy and try to stop at one bowl of rice.
