1. Defrost the meat.
2. The brown sugar was prepared with hot water above 85 degrees Celsius. I drank half of it by myself and left some for lion head use.
3. The pear is chopped into fine pieces, and it doesn’t take so much when you use it. This is the amount of one pear, so I ate half of it 😂
4. This is the remaining pear. .
5. Chop green onions and mince ginger.
6. Put the green onion and ginger mince into the cut pears.
7. Beat in an egg, add 1 spoon each of cooking wine, soy sauce, oil, brown sugar water, beat in an egg, and add a little salt.
8. Put an appropriate amount of oil in the pot.
9. Put the minced meat in the pan and fry until golden on both sides.
10. Put it out in a steamer and steam for 6-8 minutes on high heat.
11. Pour the soaked brown sugar water into the pot, two spoons of light soy sauce, and a little water starch to thicken.
12. Steamed meatloaf.
13. Bring to a boil and collect the juice.
14. Finally, evenly sprinkle the thickened sauce on top and you can eat it~~~ Take a photo with Jiu Ji Gong Lao Brown Sugar~~~
Tips:It is recommended that the volume of minced meat and pear is 3:2, so that the probability of a dough is high. I added more cooking wine and light soy sauce to it this time. . So there is too much water. . If you are in a group, there will be no show. . Remember not to put too much when you make it~
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