Preserved egg meat cake soup

Ingredients: 1 minute fat meat filling, preserved eggs

Seasoning: corn starch, cooking wine, salt

Steps:

1. Use 1% fat pork for the meatloaf, mince it into minced meat, add a spoonful of corn starch and a spoonful of cooking wine, stir evenly, and spread it on the bottom of the stew pot;

2. After the water in the steamer is boiled, put it in the pot and steam it for 5-10 minutes to let the meatloaf form at the bottom of the stew pot;

3. Place the preserved eggs and carefully add boiling water along the edge of the stew pot. , to avoid breaking up the meat patties;

4. Cover, or seal with a layer of aluminum foil as a cover, steam over low heat and stew in water;