Maggi Baba Meat
1.
Cut the fat and lean meat into small cubes and chop it into puree. I add fried sea rice and chop it together according to my taste and habits.
2.
Soak the green onion and ginger in water, grab it a little, and let it stand for 15 minutes to drain off the residue. Put the scallion and ginger water into the meat each time, each time you have to wait for the last time to fully stir and absorb before adding, and finally add an egg white and water starch to stir again
3.
Add salt, light soy sauce, and pepper powder to the meat filling and marinate for 15 minutes, put it on a flat plate, flatten it out as much as possible, and steam in the steamer for 30 minutes after boiling.
4.
Take out the meatloaf, beat the egg yolks, spread it on the meatloaf while it is hot, and steam for 5 minutes until the egg skin is solidified.
5.
Cut carrots and yam diagonally into pieces, soak and wash the fungus, and prepare small crispy pork (for the recipe of small crispy pork, see here: small crispy pork)
6.
Mix all the ingredients above into a large bowl, add a bowl of broth, a little salt, and slice the baba meat on top
7.
After the water in the steamer is boiled, put it in the steamer and buckle a dish to prevent too much water vapor. Steam for about 30 minutes.
