1. Prepare materials
2. After cleaning the pork tenderloin, wipe off the water and use a blade to form pork slices of uniform thickness (each slice is about 0.3CM)
3. Put the meat slices into the tritan blender
4. The wall-breaking conditioner is powered on, if you operate it directly on the machine, you can start it by selecting 5 speeds and making time for 20 seconds; if you are on the mobile phone APP, select the "lunch meat" recipe to start, and select 5 speeds to make For 20 seconds, whipping, this step is repeated twice, each time you stop, please use the black stirring rod to stir a few times again
5. After the two whippings are completed, you will get a pile of pork puree. The meat should not be whipped for too long, because it will get stronger and stronger. Each whipping is controlled within 10 seconds. If you feel that it is not delicate enough, you can beat it a few more times.
6. Using this time, we mix cornstarch, flour, eggs, and water
7. Until it's mixed into a thin paste, set aside and set aside
8. In the pork paste that has just been beaten, season it, add chopped green onion, ginger, black pepper, sugar, light soy sauce, salt, oyster sauce, red yeast rice powder, cooking wine, edible oil
9. Finally, pour the egg batter into the tritan mixing cup
10. Operate directly on the machine, select 7 speed, 20 seconds of production time, and start; if on the mobile phone APP, select the "lunch meat" recipe to start, select 7 speed, 20 seconds of production time, and mix the ingredients After that, get a pot of seasoned mashed meat
11. Dip your hands in oil and coat the sides of the glass heat-resistant lunch box
12. Use the back of a small spoon to gently press to make the meat paste close to the sides of the lunch box (so that the steamed luncheon meat is beautiful)
13. Cover the surface of the lunch box with plastic wrap, put it on the steamer, and steam for 40 minutes
14. Take out the slices and it's ready to eat
Tips:The meat should not be whipped for too long, because it will get stronger and stronger each time, and each whipping should be controlled within 10 seconds.
