1. Wash the soaked shiitake mushrooms, ginger, and green onions (white onion), cut into pieces, and put them in a mixer to beat them into a puree
2. Separate egg white and egg yolk
3. Mix corn starch, flour, egg white and water to form a batter
4. Put the minced pork, shiitake mushrooms, ginger, green onions, salt, sugar, thirteen incense, dark soy sauce, oyster sauce, cooking oil, and cooking wine into the batter.
5. Put the stirred meat mash into the gauze mold, compact it, put some oil on your fingers, and smooth the surface of the meat mash
6. Cover with gauze or tin foil. After the water is boiled, put it in a steamer and steam for 35 minutes on high heat until it is nine mature
7. Take out the container, evenly brush the egg yolk liquid on the luncheon meat, and steam it for 5 minutes until the egg yolk is solidified. Brushing a layer of egg yolk liquid will make the surface of luncheon meat more elastic, richer in taste and nutrition. Of course, it does not matter if you do not brush it.
8. Let cool, slice it and eat it, or fry it, or dip it in some sauce
Tips:The finer the meat, the better the taste and the better the shape.
