White Jade Stuffed Meat

White Jade Stuffed Meat

1. Wash the shiitake mushrooms and soak in water to soften.

2. Dice green onion, shred ginger, and soak in a little water for 10 minutes.

3. Wash the skinless pork belly.

4. Cut the pork belly into pieces.

5. Drain and cut shiitake mushrooms.

6. Put pork belly, shiitake mushrooms, and ginger (with water) into froth in Dongling wireless meat grinder.

7. Pour a little sesame oil and rice wine into the minced meat, and keep stirring in one direction to make the minced meat more and more sticky.

8. Put 1 teaspoon of salt and 1 teaspoon of light soy sauce in the minced meat.

9. Put green onions (with water).

10. Put a little starch and five-spice powder.

11. Stir vigorously in one direction, so that the meat filling is fully strengthened.

12. Wash the white radish and cut into thin slices.

13. Blanch the white radish slices in boiling water for 1 minute.
The white radish becomes soft and transparent, remove and drain.

14. Place five radish slices on top of each other.

15. Cut in half (10 pieces in total).

16. Place the white radish slices clockwise in the mold.

17. Form a circle into flowers.

18. Take the pork froth and knead it into a ball, and place the flower center.

19. Put water in the pot, bring to a boil on high heat, and steam for 10 minutes on the pot.

20. Put a small bowl of water, 1 tablespoon of light soy sauce, and a small amount of water starch in a pot to make a viscous bowl.

21. The boiled sauce is drizzled on the meatballs. Decorate with chopped green onion.

Tips:

1. The flower mold is an egg tart mold.
2. Make a big fire when steaming, and set the time according to the heat.