1. Chop the pork finely into mashed meat, chop it longer, the finer the better.
2. The ginger and green onions are also chopped into fine velvets.
3. Mix all the seasonings, mashed meat, ginger, spring onions, starch, egg white (put the egg yolk separately), and water together.
4. Beat vigorously until thick and vigorous.
5. Take two pieces of washed and sterilized gauze, and put half of the meat on the gauze.
6. Pat the meat into a rectangular shape with your hands, try to make the meat more solid; wrap the gauze (the hands are dipped in water when patting).
7. Place the wrapped in a steamer and steam for 25 minutes.
8. After steaming for about 25 minutes, 9 is almost mature. At this time, turn off the heat, take out the meat, and brush the surface with egg yolk. There are more brushes that like to eat egg yolk (like me ^_^), and the ones that don’t like it are thinly brushed or not brushed. It's also possible. Then put it on the pot and steam until the egg is solidified.
Tips:When shooting meat fillings, try to shoot for as long as possible to make the porcelain more solid. Seeing that there are holes of different sizes in my finished product, it is the result of laziness.
