Main ingredients:

Pork tenderloin 400g, eggs 1 piece.

Accessories:

Appropriate amount of onion, appropriate amount of Jiang Mo, ingredients: appropriate amount of water starch, appropriate amount of cooking wine and appropriate amount of salt.

Production method:

Rinse tenderloin with water to remove the greasy surface. Remove the tendons and membranes attached to the meat, otherwise it will not only taste bad when cut.

It tastes bad, too. Cut the tenderloin into diced meat, so it's easy to chop the minced meat. Cut diced meat into minced meat. Pour the minced onion and ginger on the minced meat, and then chop it. In this way, the flavor of onion and ginger can be better integrated into the meat.

Just chop the minced onion and ginger. The finer the chop, the better. Adding a proper amount of cooking wine can play a role in removing fishy smell and refreshing, and mix the minced meat well. Pour in water starch and stir well. Adding starch to meat stuffing will not burn wood, and there is no need to add water. Adding water starch can better grasp the thin consistency and make it easy to work hard. Add 1.5 tbsp salt, about 5g, and mix well.

Add the egg white to the meat stuffing and keep the egg yolk for later use. Egg white is wrapped on the surface of the meat stuffing, and the taste is smooth and tender. Stir the meat in one direction with chopsticks. Prepare a piece of gauze and wet it with water, so that it is not easy to stick the meat stuffing; Pour the meat on the gauze.

Wet your hands with clear water, set the meat stuffing and press it with your hands. Meat doesn't stick to your hands easily when you immerse them in water. The meat stuffing is wrapped from one end of the gauze, and the meat should be pressed tightly, so that the steamed lunch meat is tight inside and the meat is not easy to spread. Wrap the meat tightly with gauze. Boil the water in the pot and steam it on the grate for 25 minutes. At this time, it is almost nine mature.

Uncover the gauze Brush the egg yolk left just now with a brush, and evenly brush a layer of egg liquid on the surface of lunch meat. Cover the pot and steam until the egg mixture is solidified. Coating a layer of egg liquid can make the surface of lunch meat more elastic and taste richer. If you don't like egg yolk, you don't have to apply it. Turn the lunch meat over, continue to spread the egg liquid, spread it evenly and continue steaming until the egg liquid is solidified. Take out, slice, and serve.