500g of front leg meat, 20g of ginger, 0g of tsaoko powder, 0g of pepper 1 g, peanut powder 1 g, ham juice 1 g, soy sauce 1 5g, 5g of water starch, 0g of monosodium glutamate, and chicken essence1.

manufacturing method

Folding exercise 1

First, raw material treatment:

1, chopped pig forelegs for use.

2. Wash Pleurotus eryngii and cut it into small pieces for later use.

Second, the production process:

1. Put the minced meat into a container, first slowly put the yellow wine and ginger into the container while stirring by the water, and stir them clockwise until uniform;

2. Evenly sprinkle Tsaoko powder, pepper, peanut powder, salt, chicken essence and monosodium glutamate on the minced meat and mix well;

3. Pour in soy sauce and ham juice and stir well;

4. Slowly pour in water starch and stir well;

5. Add olive oil and mix well, then add the diced Pleurotus eryngii, mix well and marinate for 30 minutes;

6. First, turn the marinated minced meat evenly, weigh it into a small stainless steel plate (or other container such as a small bowl) according to 120g, and compact it to make it into a bowl with a slightly lower middle and a slightly higher periphery;

7. After all, add 20 ml of water to each plate (bowl) and steam in a steamer 15 minutes.

Exercise 2

Ingredients: pork stuffing, pickled mushrooms, dried shrimps, ginger, onion and medlar.

1. Chop mushrooms and shrimps, add minced meat, and add ginger and onion.

2. Add salt and monosodium glutamate to the meat stuffing.

3. Take a deep plate, flatten the meat stuffing in the plate with a spoon, then add water, drop a few drops of umami soy sauce and sprinkle some medlar.

4. Steam on the pot 12 minutes or so, insert with chopsticks, and feel that the meat pie can be separated from the plate, indicating that it is cooked.