1. The meat filling is made of sandwich meat, with a ratio of 30% to 70% fat and 70% fat. In my experience, the ratio of 30% to 70% fat and thin is the most suitable for the meat filling. The meat filling will not feel too tight due to too much lean meat, nor will it feel greasy due to too much fat meat.

2. When adding flavor to the meat filling, use some light soy sauce to slightly color the meat filling so that the steamed meat patties will not be white and colorless.

3. The key to tender meat filling: Use your hands (wash your paws beforehand) to stir the seasoned meat filling vigorously in one direction, and keep stirring the meat filling with your hands from time to time. Grab it and beat it into the bowl. During the mixing process, you need to add water to the meat filling two to three times. Add once and beat vigorously until the water is completely absorbed by the meat filling, then add the next time. The appropriate amount of water to add is 1/3 or 1/4 of the amount of meat filling (unskilled people may only add 1/4 amount of water). In short, it is enough if you feel that the meat filling has absorbed enough water. Then stir continuously until the meat filling becomes sticky and stiff. The well-beaten meat filling will be very smooth and tender when steamed.

Main ingredients: Pork filling, edamame

Accessories:

Steps: 1. Prepare the ingredients, peel out the edamame, wash and drain. 2. Add a spoonful of light soy sauce, a little salt, and a spoonful of cooking wine to the minced pork. Wash your hands and stir vigorously in one direction with your hands. Occasionally, grab the meat filling and beat it vigorously into the bowl. 3. While stirring the meat filling , you need to add water two to three times. After each addition of water, stir vigorously in one direction with your hands until the water is completely absorbed by the meat filling, then add water the next time. (The amount of water added depends on the individual's proficiency. Generally, the maximum amount of water added is 1/3 of the amount of meat filling. Newbies can probably add 1/4 of the amount of water. In short, the amount of water added is subject to the ability of the meat filling to be fully absorbed. , I feel like the meat filling is no longer watery, so I can’t add more). Then keep beating until the meat filling becomes sticky and stiff. 4. Add chopped green onion to the stir-fried meat filling and mix well. 5. Spread the washed and drained edamame in a layer along the bowl, and place the stirred meat filling in the middle. 6. Pour a spoonful of light soy sauce along the edge of the bowl, then cut two pickled peppers and place them in the middle of the meat filling. 7. Place the steamer in the steamer, bring to a boil over high heat, and steam over medium-high heat for about 15 minutes. 8. Open the lid, pour half a spoonful of steamed fish soy sauce on the surface of the minced meat, cover and continue steaming for one minute.