Ingredients: 500g pork belly Ingredients: appropriate amount of ginger, appropriate amount of salt, appropriate amount of spiced powder, appropriate amount of pepper, appropriate amount of onion and appropriate amount of chicken essence.

Production step

1 Wash the meat and chop it into small pieces first.

2. If you don't like ginger, soak it in water and put the water in the meat, or you can chop it directly in the meat.

3. Chop the onion into minced meat with the meat.

4. Take an egg white.

5. Stir the starch with egg white and add a little water.

6. Stir the salt, chicken essence, pepper, spiced powder and starch in the minced meat, and drop it a few times with your hands.

7. Take a tin foil paper, put a little oil on the paper, and spread the meat on one end.

8, rolled up and sealed on both sides

9. Steam in a steamer for 50 minutes.

10, steaming, taking out, cooling and slicing.

Tips Brush a little oil on the foil paper, and the two sides don't have to be sealed too tightly, otherwise the meat will stick to the paper. Don't touch the foil paper when it is just cooked, it is very hot.

Practice 2:

Ingredients: chicken 200g, cereal 1 5-20g, pork fat 20g. Accessories: salt 3g, sugar 2g, a little white wine, onion and ginger, corn kernels, peas, pepper 1 g, egg white1piece.

Practice steps

1, put the chicken in the cooking machine and beat it into velvet, the finer the better.

2. Add minced onion and ginger, cooking wine, oatmeal, salt, sugar, egg white and pepper and stir in one direction until sticky, then add starch and stir well. If you like fresh taste, you can add corn kernels or peas and mix well.

3, plastic wrap the chicken into your favorite size and put it in the refrigerator for freezing.

4. Roll it into a big one, take off the plastic wrap after freezing and wrap it in tin foil, steam it in a pot, and steam it for 40 minutes after boiling.

5. Cool and slice.

6. If it is rolled into small pieces, it should be fried for breakfast.

Tips

1, stirring until it is sticky is a hard work, and only when it is sticky will it be crisp.

2. If you want to steam it, you should freeze it with plastic wrap and then wrap it in tin foil before steaming it, because the freshly made ham sausage is very soft, and you will use a lot of tin foil directly, and you will not dare to use hard when you twist it at both ends. When you try hard, the tin foil is easy to break, but the sausage is hard after freezing, so the amount of tin foil that can wrap the sausage is enough. This is very important!