1. Ingredients: pork filling (8 lean and 2 fat) 500 grams; Ingredients: appropriate amount of green onion and ginger, 2 teaspoons of starch, 1 egg; Seasoning: 1 tablespoon of edible oil, 1 teaspoon of salt, 1 tablespoon of cooking wine, 1 teaspoon of white wine (sterilization) Extend the shelf life), 1 spoon of light soy sauce, 1 spoon of oil consumption, 1 spoon of fish sauce, half a spoon of sesame oil, 50 grams of water; Tools: 1 metal lunch box or other container, 1 section of aluminum foil.
2. Chopped green onion and ginger
3. Chop the minced meat, the finer the better, the green onion and ginger together.
4. Add the chopped minced meat to all the seasonings except the water and stir in one direction until the soup is fully absorbed.
5. Add the clean water in 4-5 times and stir in one direction each time until all is absorbed before adding the next clean water.
6. Add 1 tablespoon of water to the starch and stir into wet starch.
7. Add the minced meat in two batches and stir for complete absorption.
8. Add the egg whites and stir for all to absorb, and finally add the egg whites for the purpose of locking in moisture.
9. The container is wrapped in aluminum foil for easy removal from the film.
10. Pour in the minced meat and scrape the surface, shake it vigorously to remove the air.
11. Make a few holes on the top covered with aluminum foil for ventilation.
12. Put it in a steamer and steam for 30 minutes.
13. Don't waste the egg yolk, I use it to spread the surface of the meat.
14. After 30 minutes, take out the steamed meat, pour out the water drained from the container, and brush the surface with egg yolk liquid. The meat can be turned over after it has formed. After steaming for 3 minutes, take it out and brush the other sides until the egg yolk liquid is finished.
15. After cooling thoroughly, put it in an airtight and refrigerate to slice for eating.
