Salted Protein Steamed Meatloaf

Salted Protein Steamed Meatloaf

1. Cut out the pork to be used, expose as much of the fat as possible, and wash it

2. Hand chopped

3. Add soy sauce, corn starch, oil to the pork and stir well

4. Wash salted eggs

5. Separate the yolk protein

6. Chopped green onion

7. Add chopped green onion and stir well

8. Pour the prepared meat into a container, spread it out (remember! Don’t press the meat too hard, it won’t be easy to cook), poke a few holes on the surface of the meat, and pour salted egg whites

9. Steam until the egg whites change color and use chopsticks to poke them in without sticking to the meat

10. Add boiling water to steam

Tips:

Meatloaf must not be pure lean meat! The meatloaf steamed in this way has no gravy and the taste is not tender enough.
The meat of the front leg is more tender than the meat of the hind leg.
Hand-chopped pork tastes better than machine-stirred! The entrance is more sensual.
It's easier to chop the pork into grains.
The container used here is a little bit deep, if you use a shallower container, you can appropriately reduce the steaming time.