Ingredients

200g of minced pork; 100g of preserved vegetables; 1/2~1 salted egg; 5g of minced ginger; 10g of chopped green onion; seasoning; 5g of soy sauce; 10g of oyster sauce; 10g of Hua Diao wine/wine; 2g of sugar; 5g of sesame oil; 5g of cornstarch

Methods

1: Prepare the minced pork and put it into the container . Chop green onion and finely chop ginger.

2, soak the prunes in water for 2 hours in advance to remove excess salty flavor. Wash the sediment and cut granular, into the boiling water for about 1 minute, and then fished out and drained with a wok to fry dry and sautéed (no oil, dry frying can be), so that it will be delicious.

3, salted eggs peeled, salted eggs cut into dice.

Note, if the salted egg is too salty can reduce the amount of salted egg put, or reduce some salted egg white.

4, in the minced meat add, soy sauce, oyster sauce, sugar, sesame oil, Huadiao wine, ginger, green onion and corn starch.

5. Stir until gelatinous and sticky, add the sautéed preserved mustard greens and chopped salted egg, and mix well.

6, take a deeper plate, sauce meat pie filling on the plate, gently flatten.

7: Poke a few holes evenly on the meatloaf with your fingers so that it can be easily matured while steaming.

8, poked a good bit like a honeycomb coal shape.

9, into the steamer or electric pot, steam steam on high heat for 20-25 minutes.

10, out of the pot sprinkled with chopped green onion, drizzle with the original sauce can be.