material
Ingredients: rump of sheep, tip of pig's ear, sirloin meat, rabbit meat, muntjac meat (or venison) Seasoning: salt, monosodium glutamate, starch, Jiang Mo, chopped green onion, cooking wine, soy sauce, cumin powder, star anise, fennel, pepper, egg white and crystal powder.
working methods
Several kinds of meat are marinated and mashed, and mutton can be added with salt, monosodium glutamate, a little starch, Jiang Mo, cooking wine and cumin powder; Pig ear meat should be light, just add a little salt, monosodium glutamate and starch. Beef loin, rabbit meat and muntjac meat can be marinated with star anise for a while, and then seasoned with cooking wine, and the taste can be different. Boil half a bowl of Chili water, let it cool, and pour it into the stuffing (pour it bit by bit, stir it evenly with chopsticks while pouring it, and stir it in one direction until the meat stuffing becomes elastic and soft, but it is advisable not to pour water). Make the prepared stuffing into thin bags and strips with crystal powder and egg white. Dyed with food pigment into five colors: red, white, black, yellow and green. It can also be mixed with carrots, egg yolks and tomatoes to adjust the color. Then, gently roll the five pieces of meat together and steam them in a steamer. After steaming, plate and decorate.