Directions
- 1Pour beaten eggs on ground pork.
- 2Put pork in the basin.
- 3Add salt, flour and water.
- 4Add baijiu.
- 5Scrub the pork
- 6Rinse it off.
- 7Remove the pigskin.
- 8Cut fat and lean meat separately.
- 9Cut the fat into small particles.
- 10Mince the lean meat.
- 11After the lean meat is chopped, put it together with the fat meat and mix well.
- 12Add salt, sugar, cooking wine, light soy sauce and a little onion and ginger water.
- 13Add oyster sauce with little sweet potato flour and red yeast rice powder for color.
- 14Stir well with chopsticks.
- 15Set it aside and let it marinate for 10 minutes.
- 16Pour sweet potato starch into an empty bowl.
- 17Beat eggs.
- 18Add water.
- 19Stir well with chopsticks.
- 20Pour the pulp into the meat filling.
- 21Keep mixing well.
- 22Stir until fully absorbed and pour again.
- 23Repeat three to four times.
- 24Prepare a flat plate and brush on layer of oil.
- 25Lay layer by layer.
- 26Put some oil on the shovel and tighten the edges.
- 27Smooth the surface again.
- 28Seal it with foil to prevent water vapor from penetrating.
- 29Wait for the water in the pot to boil and steam for 50 minutes.
- 30Take it out to cool before cutting it.
Ingredients
- pork
- 1 tablespoon salt
- spoonful flour
- water
- baijiu
- spoonful salt
- spoonful sugar
- cooking wine
- light soy sauce
- a little onion and ginger water
- oyster sauce
- little sweet potato flour
- a little red yeast rice powder
- 60 grams sweet potato starch
- 2 eggs
- 120 grams water
- layer oil
Equipment
bowlknifecutting boardchopsticksflat platefoilpotsteamer
Tips
- Rinse the pork with salt, flour, and baijiu, then rinse it off again.
- Cut the fat and lean meat separately.
- Chop the lean meat and cut the fat into small particles.
- Mix the fat and lean meat evenly with your hands.
- Stir the mixture until it becomes very sticky.
- Marinate for 10 minutes.
- Melt the sweet potato flour and stir it into a pulp.
- Pour the pulp into the meat filling in small amounts and many times while mixing well.
- Repeat adding the pulp three to four times until the mixture is completely sticky.
- Fill a flat plate with the mixture layer by layer and tighten the edges.
- Seal with foil and steam for 50 minutes.
Related recipes
Zhan pian zi
Chinese · Snack
Microwave Tanghulu
Chinese · Snack
Tanghulu
Chinese · Snack
Beef Stick
Chinese · Snack
Crispy High Protein Snack Balls
Chinese · Snack20m
Crispy Honey Sesame Popcorn Chicken
Chinese · Snack
Pop Corn Chicken
Chinese · Snack25m
Chicken Pop Corn & Son Riz Aux Oeufs
Chinese · Snack25m
Taiwanese Popcorn Chicken
Chinese · Snack30m
HIGH PROTEIN SALT N PEPPER CHICKEN & CHIPS
Chinese · Snack
豆沙糯米饼
Chinese · Snack
Homemade Tofu
Chinese · Snack