Generally speaking, steamed patties should be steamed for about 10 minutes after boiling, but strictly speaking, the specific and accurate steaming time should be determined according to the thickness of the patties to be steamed.

Generally, patties with a thickness of less than one centimeter only need to be steamed for about 10 minutes, and those with a thickness of more than one centimeter need to be delayed for 2 minutes. If it is particularly thick, it needs to be steamed for a period of time, at least 15 minutes.

Generally, when steaming meat pies, it is not recommended to make the meat pies very thick, because normal people can eat two or two meats per meal, while ordinary people are used to eating one meat pie at a time, so the weight of a meat pie should not exceed two or two meats.

Steps of steaming meat pies

1. Chua

Prepare about 200g pork belly, 2 eggs, 0/00g carrot/kloc-,50g starch, and appropriate amount of ginger, onion and salt.

2. Chop pork belly into minced meat, cut carrots and ginger into small pieces and put them in a bowl with pork belly.

3. Stir the pork belly and ingredients in a bowl, then add starch, eggs and salt to continue stirring. When finished, put a little oil on the bottom of a plate, and then put the minced meat into the oil on the plate.

4. Spread the prepared minced meat on the plate, press it hard, and cut a small hole in the middle after flattening.

5. Boil the water in the pot, then steam the patties in the pot, and serve after steaming for enough time.