Hi, today we're going to make steamed pork and Chinese cabbage. The Chinese name for it is Yuc bian and it's got some pretty simple ingredients. You can think of it as a type of steamed Chinese meatloaf. Our ingredients today are pork. So we have some ground pork. It's very lean. You can see it's red. We have ginger. We have eggs. We have Chinese cabbage and we have some soy sauce. So we'll start by taking some fresh ginger about two tablespoons worth and what we're gonna do is going to take the side of the cleaver and we're just going to crush the ginger with the cleaver and then slice it up. You can see I'm using the side of the blade as a guide to cut that up. Use it as a scoop. We'll put it right in there. So that's beginning the kind of the meatloaf. And the next ingredient that we're going to put in is we're going to put in this Chinese cabbage. And this is baby Chinese cabbage. It's sometimes called bok choy. What we're going to do here is we're going to slice this up. We're going to find one like that. Again, like that. There we go. We'll just kind of chop that up. We'll scoop this up and we'll put it in. So that's two tiny heads or about what would be about maybe two cups of Chinese cabbage. If you use a large head of cabbage, you'd be two cups. And then what we'll do is we'll take the bowl and we're going to break. This is a jumbo egg. So now what we'll do is we'll mix all these together. So as soon as I get the eggs mixed in, what I'll do now is I'm going to turn this out onto the cutting board. Like so. Then I'm just going to mix all this in and kind of cut it up a little bit more. So I'll kind of mix it together. Now what's important here is that you do not want the meat to be tightly packed when you put it into the dish. Otherwise it won't steam evenly. So I spread it out into a thin layer. And what I'm going to do is I'm going to use my cleaver as a spoon. I'm just putting it in there very loosely into the pie tin. So it's not like it's not like an American meatloaf where you just have a big lump. It's actually more kind of like a pie. So it's like that. Then what we'll do is we'll put in maybe like a quarter cup of soy sauce. What we're going to do now is we're going to steam it. So if you come over here, what I have is I have a wok and it has probably two inches of water on the bottom. And I have the water boiling. And what I've done is I've prepared one already. And here's what it looks like after it's cooked. Okay, it's steamed. And I'll put this over here for now. And I'll just put this in here like this. And we'll steam it for about 15 minutes. Now let's take a look at what we have. This is what we have now. And the way you serve this is you have some rice. And then we have it. And of course, I have to test it out. We'll see you next time and enjoy cooking.