Pork tenderloin 400g eggs 1 piece

ingredients

The right amount of salt and cooking wine

Appropriate amount of water starch, onion and ginger

Steps of luncheon meat

1. Rinse tenderloin with water to remove the greasy surface. Remove the tendons and membranes attached to the meat, otherwise it will not only be difficult to cut, but also taste bad. Cut the tenderloin into diced meat, so it will be easy to chop the minced meat again. Cut the diced meat into minced meat.

2. Pour the minced onion and ginger on the minced meat, and then chop it. In this way, the taste of onion and ginger can be better integrated into the meat.

Just chop the minced onion and ginger, and the finer the chop, the better. Adding a proper amount of cooking wine can play the role of removing fishy smell and refreshing, and mix the minced meat well.

3. Pour the water starch in and stir well. Adding water starch to the meat stuffing will not burn wood, and there is no need to add water. Adding water starch can better grasp the thin consistency and make it easy to work hard. Add 1 teaspoon and a half of salt, about 5g, and stir well. Add the egg white to the meat stuffing, and keep the yolk for later use. The egg white is wrapped on the surface of the meat stuffing and tastes smooth and tender.

4. Stir the meat stuffing in one direction with chopsticks. Prepare a piece of gauze and wet it with water, so that it is not easy to stick the meat stuffing; Pour the meat on the gauze. Wet your hands with clear water, shape the meat stuffing and press it with your hands. It is not easy to stick meat on your hands when you dip them in water.

5. Pack the meat stuffing from one end of the gauze, and the meat should be compacted, so that the steamed lunch meat is tight inside and the meat is not easy to disperse. Wrap the meat stuffing tightly with gauze. Boil the water in the pot, put it on the grate and steam for 25 minutes. At this time, it is almost nine-ripe.

6. Uncover the gauze. Brush the egg yolk left just now with a brush, and evenly brush a layer of egg liquid on the surface of lunch meat. Cover the pot and steam until the egg mixture is solidified. Coating a layer of egg liquid can make the surface of lunch meat more elastic and taste richer. Those who don't like egg yolk can not be coated. Turn the lunch meat over, continue to spread the egg liquid, and after evenly spreading, continue to steam until the egg liquid solidifies. Take out, slice and serve.