"The last time I made the formula of ham sausage, some relatives suggested that casing was not easy to buy and enema was more troublesome. Then I suggest that it can be made into lunch meat. The formulas of the two are basically the same. It is more convenient and quick to omit the enema step, steam the meat sauce in a container and slice it when eating. In fact, the key to cooking at home is to eat whole meat. As for the shape, is it square or round? "

material

condiments

500g pork.

condiments

Welsh onion

1 segment

energy

1 small piece

corn starch

100g

salt

1 tea spoon

refined sugar

3 grams

Chinese prickly ash powder

3 grams

pepper

3 grams

oyster sauce

1 spoon

The practice of homemade luncheon meat

1.

Stir the pork into a paste.

2.

Chop the onion and ginger and mix in the meat sauce.

3.

Add salt, sugar, pepper powder, pepper and a tablespoon of oyster sauce and mix well.

4.

Mix corn starch and a little water into a paste, pour it into the meat stuffing several times, and then pour a little by hand.

5.

After pouring the starch paste, grasp the meat paste repeatedly until it is fine and smooth.

6.

Put the meat sauce into a container, compact it by hand and smooth the surface.

7.

Cover with plastic wrap.

8.

Put it in a steamer and steam for about 40 minutes until cooked. The cooked lunch meat can be sliced directly, or it can be cold, stir-fried or made into soup.

Self-made luncheon meat finished product map

Cooking tips

1. When the meat paste is put into the container, it should be compacted by hand, otherwise the steamed meat will be loose. 2. The amount of cooking and the size of the container used are different, and the steaming time is also different. 3. Seasoning can be improved according to your own taste.