Luncheon Meat

Name: Luncheon Meat
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g (three parts fat and seven parts thin) pork; 10g starch; 10g (or broth) water; 1/2 Egg white; a little shallot; a little ginger; Some salt; Some Chicken noodles; Some pepper; Some Soy tofu sauce; Some Sugar; Some Soy sauce; a little Cooking Wine

by Kriel

4.6 (1)

Favorite

3

Difficulty

Normal

Time

1h

Serving

2

Luncheon Meat

1. Prepare ingredients.

2. Put the meat and green onion ginger together in a cooking machine and beat them into a puree shape, and then take them out.

3. The mashed meat.

4. Stir the egg white and starch evenly, add water or stock, and stir to form a gelatinous juice.

5. Add light soy sauce, salt, sugar, pepper, chicken powder, cooking wine, soy tofu juice, etc. into the meat puree and stir in one direction.

6. Add starch juice and stir vigorously in one direction.

7. Wrap it with gauze, the closer the better, then reinforce it with plastic wrap, put it in a pot and steam for about 35 minutes, turn off the heat and take it out. Let cool before serving.

8. Finished product.

9. Cut it up and enjoy it slowly.

Tips:
1. The meat should be a little fatty. Mine is the tenderloin which is dry after finishing but the taste is great.
2. It is not necessary to put onion and ginger.
3. The water inside can be broth or scallion ginger water.
4. Be careful when wrapping minced meat.
5. Adjust the saltiness according to personal taste.