Pork (fat and thin forty-six), salted egg yolk, mushrooms, small sharp pepper, green onions, ginger, salt, soy sauce, wine, cooking oil, eggs, sesame oil, white pepper, corn starch.

Practice

1. chop the pancetta into minced meat, fine chopping coarse chopping, do not have to chop the dumpling filling so crumbly; Shiitake mushrooms cut into small dices, small sharp pepper cut into circles, salted egg yolk (1-2) crumbled;

2. marinade: put the right amount of salt, soy sauce, 1/3 tablespoon of sesame oil, a little bit of wine, a little half a tablespoon of cornstarch, the whites of an egg; a few slices of ginger, white pepper; marinade for 15 minutes!

3. cut the mushrooms into small dices (3 or 4 are enough), mix them into the meat, and mix well; lay the meatloaf flat on a plate;

4. boil water, put the steamer on the pan, if the meatloaf is 2cm thick, 15 minutes; if it is thicker, add 2-3 minutes; when the time is up, poke the meatloaf with chopsticks to find out if it's cooked all the way through; when it's cooked, pour off the juices;

5. boil oil (about 3 tablespoons), and add a few drops of oil (about 3 tablespoons). Oil (about 3 tablespoons), until the oil temperature is slightly hot, add small pepper rings and a little salt, stir-fry for 1 minute;

Then add the salted egg yolk crumbles, burn until the yolk is incorporated into the oil (the oil turns yellow, the crumbles disappeared);

6. Sprinkle a small amount of chopped green onion on the meatloaf, and drizzle it with the burnt hot oil. Smooth and tender meatloaf is finished!