For 1/15 pork, choose clip meat, two-thirds lean meat, one-third fat meat, wash and set aside.

2/15 Cut the meat into slices and then chop it into minced meat.

Put 15,500 grams of soybean flour into a container and set aside. The soybean flour I chose is red sweet potato starch.

4/15 Let the water turn into wet soybean flour little by little, so that the granular soybean flour completely turns into powder.

5/15 Mix the minced meat, 3 eggs, a little salt, and wet soybean flour evenly and set aside.

Crack 6/153 eggs, put them into a container, add a little salt and soy flour, and stir evenly.

7/15 After the pot is heated, dip the back of a spoon into lard and spread it evenly around the pot.

8/15 Pour in the prepared egg liquid and rotate it clockwise without leaving any gaps. After it is dry, gently scrape a small gap with a spatula and slowly tear off the egg skin and set aside.

9/15This is the spread out egg skin.

10/15 Spread the egg skin, spread the mixed meat paste evenly on the egg skin, leaving a gap of 1.5 cm, and wrap it starting from the part next to the body. The more layers you wrap, the more beautiful the slices of meat will be.

11/15 Steam the wrapped cake meat in a pot for about 30 minutes. Let it cool naturally before cutting into slices.

12/15 Fungus foam bottom.

13/15Cut the meat into slices about 0.5 cm thick, put it into a container, and pour in the broth. After the fire comes to a boil, turn to low heat and steam for 50 minutes.

14/15 After removing from the pot, sprinkle with chopped green onion.

15/15 Hehe, it’s time to eat.