1 Pork is divided into fat meat and lean meat, the fat meat is cut into larger dices, and the lean meat is chopped into meat stuffing; Chop mushrooms and horseshoes, soak scallops until soft, and chop; Cut the sausage into small pieces; Wash salted fish and cut into salted fish slices with a width of 1cm.

2 Mix the chopped fat and lean meat stuffing together, add mushrooms, horseshoes, scallops and sausages, add peanut oil, soy sauce, sugar, egg white, cooking wine and salt, stir clockwise for 3 minutes with chopsticks until it is thick, grab the meat stuffing with your hands and pat it repeatedly in a large basin until the meat stuffing is gelatinous.

3 Put the meat stuffing into a deep dish, flatten the meat stuffing with your fingers, code the diced salted fish on the top, sprinkle some shredded ginger, steam in a steamer for 10 minute, turn off the fire, open the lid for two or three minutes, take out the meat pie and sprinkle some chopped green onion.

The story behind the food

Fat and thin patties taste very delicate.

skill

It is appropriate to choose pork with a ratio of fat to thin of 3:7.

How to make steamed meat pie more moist;

Generally, fat meat and lean meat are chopped into meat stuffing. If the fat meat and lean meat are chopped together, there will be an oil film on the steamed meat pie, and the meat pie itself is not moist enough. If fat and lean meat are treated separately. Fat meat is not chopped into stuffing, but cut into large particles, mixed with lean meat stuffing and added with ingredients, so that the steamed patties are more fragrant and moist.

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