1. Zong leaves blanched in boiling water
2. Add the egg white, Shao wine, cornstarch and light soy sauce to the minced meat and stir well, beat it repeatedly in a basin with your hands, about half an hour
3. Backhand folded into a funnel
4. Fill in 1/3 minced meat
5. Put in a salted egg
6. The remaining 1/3 is filled with meat, leaving a little gap
7. Turn the long leaf over, pinch the bottom into a triangle, tighten both sides
8. Turn over again
9. Fold it to the end and tie it tightly with a thread
10. Boil the water and steam for 15 minutes
11. carry out
Tips:It must be steamed and eaten fresh. The meat will suck the gravy when it is cold and the taste will be dry.
