Materials:

Pork, corn kernels, cornstarch, egg white, salt, black pepper, ginger, green onions, cooking wine.

Methods:

Slap the green onion and ginger flat, put it in a bowl, add a little wine and knead it with your hands to squeeze out the water from the green onion and ginger, and then keep it aside. Cut the pork into small pieces and set aside. (Choose all lean pork, and be sure to remove the sinews of the pork so that the mince can be beaten very fine.)

Half of the peeled corn kernels should be chopped with a knife, and half of them should be put into the cooker to make minced meat with pork. Pour out the beaten minced meat, add a little salt, crushed black pepper, green onion, ginger and cooking wine and mix well to add a base flavor to the minced meat. Add a bit of egg white and corn starch, use chopsticks in one direction, stir the minced meat vigorously. Finally add the chopped corn kernels and mix well. (Adding chopped corn kernels will taste a bit better.)

Take a piece of tin foil and put a piece of greaseproof paper smaller than the tin foil inside. (The greaseproof paper is to make it possible to peel the ham hock better after steaming. If you don't have greaseproof paper at home, you can brush a thin layer of oil on the tin foil.) Put the meat into a piping bag and cut off the head. (Cut the nozzle as big as the ham hock is thick!)

Squeeze the meat onto the greaseproof paper, slowly roll up the foil, then roll the meat inside, pinch the ends, and tighten in the opposite direction. Be sure to roll it firmly, and roll it a little more. If you don't roll it firmly, the meat will leak when you steam it. When all the rolls are done, steam the meat for 15 minutes. Tear off the tin foil and greaseproof paper on the outside, then you can eat it.