1. The squid is cleaned and peeled, and cut into pieces with the pork belly
2. Put in a meat grinder, add a small amount of salt, ginger and water
3. After stirring, add a small amount of tapioca starch
4. Oyster sauce, salt and black pepper to taste
5. Put it in the piping bag
6. Brush the mold with oil to make the meat puree
7. Smooth it slightly, cover the lid and steam it in the pot
8. It’s better if you fry it again. It can be kept for at least 1 month if you cook it and freeze it.
Tips:Tapioca starch can be optionally added, and the seasoning can be adjusted according to preference. Approximately 35 grams/piece x12, the weight of 2 trays of molds
