1. Ingredients: 5g of pork, 7g of potato, 25g of green onion, 8g of ginger, 5g of thirteen spices, 2g of salt, 1g of common flour, 5g of starch, 6g of pepper and 15g of clear water.

2. Accessories: 1g of edible oil, 8 eggs, 3g of starch and 1g of clean water.

3. Practice:

(1) Prepare the ingredients first, and roll them to make cold dishes or hot dishes, so choose lean meat and less fat meat, 5g. Freeze the meat in the refrigerator first, and a group of people can shred it easily. The potatoes are 7g more than the meat, and the scallion is selected. The amount of onion is half of the meat, 25g, 8g of ginger.

(2) First, steam the potatoes in the pan for about 2 minutes, and try to see if the potatoes can be punctured with chopsticks. If not, steam them again, peel the steamed potatoes, put them into fresh-keeping bags, press them into mashed potatoes with a rolling pin, and steam more when steaming. When the stuffing is mixed, it feels soft and can be added for adjustment.

(3) Take 3 grams of Zanthoxylum bungeanum, 15 grams of boiling water, soaking water or a little more water and boil it.

(4) Take the meat out of the refrigerator and shred it.

(5) Chop chopped green onion and ginger paste.

(6) Heat the pan, put 3 grams of pepper in 1 grams of cold oil, and the pepper will change color. Turn off the fire and take out the pepper, and sprinkle the pepper oil on the stuffing.

(7) Remove pepper from shredded pork, mashed potatoes, onion, ginger, salt, thirteen spices, flour, starch and seasoning water, put them in a large basin, pour hot pepper oil on them, and mix well with film gloves.

(8) Mixing well is a slightly thick feeling. If it is diluted, you can add some mashed potatoes to adjust it.

(9) After the stuffing is ready, start making the egg skin. Take 3 grams of starch and add more than 1 grams of water, and mix well with the egg liquid. Seven to eight eggs are almost enough.

(1) spread the egg skin, turn on the switch of the electric baking pan, let the electric baking pan heat without putting oil first, feel that the cake pan is hot, light a little oil, not much, brush it off, scoop the egg liquid, turn the electric baking pan, and turn it over when you see that the egg liquid on it condenses.

(11) spread the egg skin.

(12) Put the stuffing on the egg skin. You can put more stuffing, fill it in the middle of the egg skin, and wrap the egg skin up. The egg skin will directly stick to the stuffing.

(13) steam the wrapped rolls for 5 to 6 minutes, with more water in the pot to prevent them from drying up.

(14) Take off the steamed roll and cool it before taking it out, so as to prevent it from being too hot and tearing the egg skin. After it is completely cooled, put it on the board and press it with a proper amount of heavy objects for more than 8 hours. The meat stuffing is soft when it is hot, and it is easy to break the egg skin when it is pressed.