Material preparation:

Onion ginger, eggs, red dates, pork, iron bars, yam

Practice:

Chop two-fat and eight-thin pork (a little fat is more fragrant than pure thinness), peel and pat iron yam flat and chop it, and you must chop the chopped basic meat to the same amount as yam. Add onion Jiang Shui to the chopped yam and meat to remove the fishy smell, then add salt, stir a little soy sauce evenly, and stir for a long time to make it sticky.

"Egg version" spread the stirred meat stuffing into a bowl, flatten it with a spoon, beat in an egg, slowly pour in water from the edge, and steam it in cold water for 20 minutes. If you are afraid that the poured water will disperse, you can steam it in the pot for 5 minutes first, and then steam it in hot water 15 minutes.

"Egg-free version" can stir the egg white into the meat stuffing if it is allergic to egg yolk. If it is completely allergic to egg, put the meat stuffing stirred in the previous step in a bowl or stew string, slowly add water from the edge, and the meat will be washed away by the water, and then put a chopped red jujube in cold water and steam it for 20 minutes. My baby loves soup, so I will put more water in the soup after steaming, and add a little starch to the meat stuffing if it is really steamed.