Chaoshan dialect is called meat fermentation because it is made by the principle of fermentation. Wash and cut pork thigh, add proper amount of salt, monosodium glutamate, chicken powder, fish sauce and egg white, put it into an electric meat grinder and mince it into slurry, or add a little water and steam it in a pot. What we usually buy is boiled instead of steamed, because the output is large. It is more fuel-efficient to use a large pot of soup and cook it slowly with slow fire, and the effect is the same.

The so-called meat fermentation is made by using the principle of fermentation. When you grind the meat, you must add a proper amount of yeast, and let it wake up for a while after filling the pot (let it ferment), so that the patties made are delicious!

You can put less flour, but not too much. You can also add some sweet potato powder. If you put too much flour, it tastes a little sticky. Don't underestimate this fermented meat. You have to do it for a long time to bring out a consistent taste. If you want to make a suggestion, you should pound it on the chopping board with the back of a knife and then stir it with chopsticks (in the same direction). Other ingredients remain the same, and the taste is slightly worse, but half a catty is ok.