luncheon meat
By MadonnaRobel
Ingredients: salt,eggs,sugar,cornflour,yellow wine,white pepper,pork stuffing
Recipe Recommendations
Steps for luncheon meat
1
Chop the tip of the back hip into meat paste.
2
Add chopped green onion and ginger, salt, sugar, white pepper, rice wine, and stir until strong.
3
Dilute raw flour with water.
4
Put the water starch into the meat filling and beat hard.
5
Spread the wet drawer cloth on the chopping board, and place the stirred meat filling neatly on the drawer cloth.
6
Drawer cloth wraps the meat filling tightly.
7
Place it in a steamer and steam for 15 minutes.
8
After steaming, take out and open the drawer cloth and evenly spread the egg liquid on the meat filling. Place it in the pan and steam for 3 minutes. The egg liquid is solidified. After taking out, turn over, evenly spread the egg liquid, and place it in the pan. Steam for 3 minutes, take out and cool, and slice and serve.luncheon meat Make Tips
1. It is best to make the meat filling 70 percent thin and 30 percent fat, so the lunch meat will be more fragrant. 2. Wrap the meat filling as tightly as possible so that it will not disperse when steamed. 3. Brush the egg liquid on the meat filling, I brush it once and cover it for 2 minutes, and open the cover and brush it twice again, so that the egg liquid on the brush will be thicker.