Pork, corn kernels, starch, egg white, salt, black pepper, ginger, green onions, cooking wine.

Method:

Flatten the onion and ginger, put it into a bowl, add a little cooking wine and knead it with your hands, squeeze out the onion and ginger water inside, and keep it for later use.

Cut the pork into small pieces and set aside. (Choose lean pork, and be sure to remove the fascia of the pork, so that the minced meat can be minced very finely.)

Chop half of the peeled corn kernels with a knife, and put the other half into a food processor and blend Mince the pork.

Pour out the minced meat, add a little salt, cracked black pepper, green onions, ginger, and cooking wine and stir evenly to add a base flavor to the minced meat.

Add a little egg white and cornstarch, and use chopsticks to stir the minced meat in one direction. Finally add the chopped corn kernels and stir evenly. (It will taste better if you add chopped corn kernels.)

Take a piece of tin foil and put a piece of oil paper smaller than the tin foil inside. (The greased paper is used to better peel off the ham after steaming. If you don’t have greased paper at home, you can brush a thin layer of oil on the tin foil paper.)

Put the meat stuffing in Put it into a piping bag and cut off the front end. (As thick as the ham sausage is, cut the piping tip as big as you like!)

Put the meat filling on the oil paper, slowly roll up the tin foil paper, then roll the meat filling inside, and then pinch Hold both ends and tighten in opposite directions. The roll must be firm, and roll it a little more. If the roll is not firm, the meat will leak out during steaming.

After all the rolls are rolled, steam them in the pot for 15 minutes. Tear off the outer tin foil and oil paper and you can eat.