2. Fat meat is diced. 3. Lean meat should also be cut into granules, but it doesn't need to be cut too neatly, because after dicing, it needs to be chopped several times to make the meat more cohesive. Chop lean meat well, not necessarily too much, as long as the meat is not loose and sticky, too much chop will affect the taste. 4. Mix the cut fat meat and lean meat mixed sauce evenly and let it stand for more than 3 hours until the meat absorbs the sauce. At this time, you can wash the salted duck eggs and knock out the yolk. Salted egg yolk was sprayed with high alcohol to remove fishy smell, and baked at 150℃ for 8 minutes. 6. Choose a small round dish as the mold, and I will fill the rice cake with this small cake. Put 50 grams of pork into a small jar and press the meat tightly by hand. 7. Press a small hole in the middle of the meat. 8. Stuff the salted egg yolk into the hole. 9. Dig out the meat pie with a spoon. The spoon structure uses a relatively flat stainless steel spoon, so that the meat pie dug out will not be deformed basically. If you dig by hand, the meat pie will be deformed.
10. Dig out the meat pie and put it neatly on the dustpan with rice bags. Adjust the edge of the patty slightly by hand to make it more round.
1 1. Put the phoenix lanterns in order, and you can take them to dry in a ventilated and sunny place. Are there any scallop patties and dried tangerine peel patties with salted egg yolk in the picture? You can also try adding these sugars to the meat pie. It is delicious. There is another smell. )
12. When the phoenix lamp is hanging, it should be turned over, one side in the morning and one side in the afternoon. It should be dried on a dustpan for two days, so that the bottom is cool and not sticky, and then it can be hung on a bamboo pole with a rope to dry, which can speed up the drying.
13. It takes about 5 to 7 days to dry, and it can be eaten when it dries on the surface of the Phoenix lamp. When eating, the fat meat is crisp but not greasy, and the lean meat is fragrant but not firewood. That's why I chose pork neck. The word is "cool". It feels much better than sausage.
This is an authentic Cantonese dish! I am a little chef, a northern chef who can only turn over the pot to cook!