Homemade Luncheon Meat

Name: Homemade Luncheon Meat
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1000g Pork (fat and lean); 50g Green onions; 90g starch; 60g Flour; 120g Broth; 1 piece egg; 15g ginger; 3g pepper; 20g Sugar; 10g salt; 15g Oyster sauce; 15g Cooking Wine; 30g Soy sauce; 15g Cooking oil

by Tail's Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

Homemade luncheon meat is very popular these days. In fact, homemade luncheon meat is not complicated, but it is not easy to make it. The taste is second, mainly because the homemade luncheon meat is loose and prone to cavities, which is far from the texture of canned luncheon meat.
After thinking about it, there are two key points, one is seasoning and the other is texture. After doing these two points, the luncheon meat can be comparable to canned luncheon meat. In the future, if you eat instant noodles and hot pot, you will eat luncheon meat you made yourself.

Homemade Luncheon Meat

1. For pork, it is best to use hind leg meat + front leg meat.
Choose part of the lean meat and cut it into small pieces and add it directly to the puree. The other fat and lean pork is cut into small pieces and used to mash the meat.

2. Add sliced pork and chopped green onions together to make a puree.

3. Add chopped green onion, chopped ginger, oyster sauce, sugar, starch, soy sauce, salt, eggs, etc. and stir well.

4. Stir until the meat is strong, you can beat it for a little more vigor.

5. Put it into a heat-resistant container, apply some oil on the wall of the container, or put a piece of plastic wrap suitable for microwave ovens. Be careful to remove bubbles, otherwise there will be a lot of bubbles after steaming.

6. Steam on high heat for 40 minutes, remove and let cool.

7. After trimming the shape, just slice it.

Tips:
1. Don't have too much fat, and it must be minced, otherwise the fat will easily form a cavity after a long time of steaming.
2. The fat and lean meat should be stirred as finely as possible to form a gelatinous texture, so that the finished luncheon meat will not fall apart.
3. If you want to look good and reflect the texture of the meat, you can cut some lean meat and add it to it. However, the uncolored lean meat is whitish in color, so it is best to add a little red yeast rice flour to color.
4. When setting the shape, be sure to press more and shake the steaming bowl more to remove bubbles, otherwise there will be a lot of cavities when steaming.
5. Seasoning can also use the homemade luncheon meat seasoning package sold online.