Ingredients: beef stuffing 500g, onion 20g, ginger 20g, garlic 10g, egg 1 piece, flour 40g, starch 60g, clear water 90g, sugar 5g, a little salt, soy sauce 15g, edible oil 15g, and spiced powder 5g.

Exercise:

1. Put the beef stuffing into a large container, add the cooking oil, and stir it directly in one direction with chopsticks or hands until it becomes thick;

2. After the meat is beaten, add sugar, soy sauce and spiced powder to taste and stir evenly;

3. Put the flour, starch and water into other containers and stir until it becomes paste. When you lift chopsticks, the liquid will drip slowly. Pour the batter into the meat stuffing in step 2, add an egg and stir in one direction with chopsticks;

4. Cut the scallion, ginger and garlic into sections, add them into the salted meat stuffing and stir them evenly;

5. Prepare a heat-resistant container and brush a thin layer of oil with a brush, so that the steamed lunch meat can be easily demoulded;

6. Add the meat stuffing into the container and press it down with the back of the spoon as tightly as possible;

7. Cover the container and put it in a steamer. After the water is boiled, turn to medium heat, steam for 30 minutes and then turn off the heat;

8. In order to look good on the plate, pour the cold lunch meat out of the container, brush a layer of egg liquid on the surface, and steam it in a steamer for 5 minutes.