Homemade Luncheon Meat
1.
Prepare pork, luncheon meat seasoning and water
2.
Wash the pork, remove the skin, remove the fascia, and cut into small pieces. (It turns out that I cut too much, so it’s better to dice.)
3.
Take 130 grams of luncheon meat seasoning and add 350 grams of water and mix thoroughly
4.
Pour the cut pork into the cup of the wall-breaking machine (don’t beat the pork too much at one time, it is not easy to stir, and the load on the machine is also large, it is best to beat it in two or three times, remember!)
5.
Then add the tuned luncheon meat seasoning
6.
Beat twice with the sauce stall (if it is not easy to stir, assist the cooking stick.)
7.
Until the meat is stirred into a mashed meat (the thinner the mashed luncheon meat, the better the taste.)
8.
Put the meat mash in a greased or oiled paper container, press the surface flat, if there are big bubbles, use a bamboo stick to tie it
9.
Put it in a steamer and steam over medium heat for one hour
10.
When the time is up, let it cool a little and take out a button and it will come out. You can see that the steamed luncheon meat has expanded a lot, right? In the past, ordinary meat grinders did not have this effect. It's good to slice and eat after cooling, or to make soup in a hot pot. It tastes great in toast the next day
Tips:
If you use a regular meat grinder or cooking machine, don't add so much water. The ground meat is very sticky, so be sure not to stir too much at once, or the load will be too big.