1. Hometown specialty. (You can use Mei Cai instead. Mei Cai Steamed Meat Cake is also one of the famous Cantonese dishes)
2. This dish is pickled vegetables, so some of the saltiness should be soaked in water.
3. Soak the fungus in warm water and wash it off.
4. When I bought the sandwich meat, I asked the chef at the supermarket to wring it again, and put it on shredded chopped vegetables and chopped fungus. (You can also buy the meat and chop it yourself. I tried to save trouble, so I called it a rough twist.)
5. When the fungus is chopped and mixed with the chopped cabbage, add cornstarch, soy sauce, cooking wine and sugar and continue to chop.
6. Chop the meat until it is glued, and feel the meat sticking to the knife and cutting board. (The meat is more delicious after being chopped)
7. Put the meat in a deep-mouth dish, flatten it with chopsticks, and press it into a meatloaf that is low in the middle and high in the periphery.
8. Beat two eggs in the middle of the meatloaf.
9. Bring water to a boil, put the meatloaf on the steaming rack and steam for 25 minutes on high heat.
10. When steaming, cut the green onions into chopped green onions, soak and wash the medlar.
11. For the last 5 minutes, steam the wolfberry.
12. Sprinkle with chopped green onion at the end.
13. The meatloaf is so delicious, the child loves it the most.
