Steamed meat in Xinzhou: potatoes (2,500g) and pork (fat and thin) (750g).

Accessories: wheat flour (300g)

Seasoning: sesame oil (50g), green onion (100g), fresh ginger (50g), salt (20g) and cooking wine (30g).

Gourmet making

1. Steamed potatoes, peeled and wiped clean;

2. Cut the pork into filaments of about 3 cm;

3. Wash fresh ginger and cut it into filaments of about 3 cm;

4. Rooted green onions, washed and cut into filaments of about 3 cm;

5. Mix mashed potatoes, shredded pork, shredded ginger and shredded onion, add cooking wine and let stand for about 10 minute to make it flexible;

6. Mix into batter with a small amount of cold water;

7. Add the batter into the above mixture, gradually add sesame oil and salt, and stir and mix evenly until it can be held without diarrhea;

8. After thorough mixing, put it into a porcelain dish with a diameter of 1.7 cm and a depth of 1.7 cm, and steam it for 45 minutes;

9. After the pan is cooled, pat the steamed meat in the pan with cold water, and then steam it for 30 minutes;

10, after coming out of the cage, press the steamed meat with a flat plate to make it compact;

1 1. When eating, cut the steamed meat into thin slices, dip it in vinegar, sesame oil and other seasonings, or add other cold dishes.