Lucky Bag
1.
Slice ginger, cut green onion into sections, add water and soak for 10 minutes.
2.
Peel off the shells of winter bamboo shoots, add salt to the water and cook for 10 minutes. After cooking, slice them and soak in water for half an hour.
3.
Chop pork belly and winter bamboo shoots into the end.
4.
Add salt, sugar, light soy sauce, cooking wine and green onion ginger water to the minced meat. Stir in one direction until the water is completely absorbed. Then add the minced winter bamboo shoots and mix well.
5.
Blanch a few green onion leaves in boiling water.
6.
Beat the eggs, add salt, starch and water and stir well.
7.
After the pan is hot, apply a little oil, scoop a spoonful of egg liquid, and sear into egg skins about 10 cm in diameter.
8.
Wrap the minced meat in the egg skin, tie the mouth with green onion leaves, and steam for 15 minutes.
Tips:
The green onion leaves are blanched in boiling water, and they won't break easily when they are bolted.