Beef is beef tenderloin with ribs removed and cut into pieces of 2-3cm (vertical beef texture cut), and chicken is desert chicken with small breasts with fascia removed and cut into pieces of 2-3cm.
Marinate half a lemon with juice (to remove fishy smell) and cut the onion and ginger slices.
Add onion and ginger in cold water, boil, remove blood foam, remove the meat pieces, put them in a pressure cooker after clearing water.
After the meat is put into an electric pressure cooker, add clear water, and all the pumpkins, sweet potatoes and carrots will be peeled, sliced and pressed on the meat for 30 minutes (the purpose is to increase the sweetness of the taste).
After the meat is pressed, take it out and spread it on kitchen paper, absorb water, let it cool slightly, put it in a fresh-keeping bag, beat it hard with a rolling pin, and roll it as thin as possible.
Put the rolled meat into the bread machine (if there is a big piece, tear it manually). My bread machine is Patrice 8990s, and you can choose 7 jam functions. Others can choose to stir fry or something like 1 hour for 20 minutes. (If there is too much meat, add a jam program appropriately, but observe to shorten the time to avoid over-frying.)
You can also add another 10 minute kneading process to make the meat floss looser or not.
Finally, put it into a cooking machine and a food supplement machine, break it, and put it into bottles and cans for cold storage.