1 piece of hindquarter tip (about 350g or so), green onion and ginger, 1 tbsp of salad dressing, 1 egg.

Seasoning: 1 tbsp salt, 1 tsp white pepper, 1 tsp five-spice powder, 1 tbsp light soy sauce, 1/2 tsp sugar, 1 tbsp yellow wine, 1 tbsp oil, 4-6 tbsp dry starch (as appropriate).

Outer crust ingredients: 1 egg yolk, 1 tbsp salad dressing.

1. Puree the meat in a blender.

2. Add enough chopped green onion and ginger and stir in one direction.

3. Add all the seasonings except the dry starch and stir well until the mixture is smooth and elastic.

4. Add a little less salad dressing to make the meat more tender. (You can leave it out if you don't have it.)

5. Stir in the dry starch and lighten the color.

6. Place the pureed meat on a washed and wrung out drawer cloth and wrestle repeatedly.

7. Wrap the mashed meat tightly.

8. Steam in a steamer for about 30 minutes.

9. Take one egg yolk and whisk it with salad dressing (it will keep the skin soft).

10. Brush it on the steamed meat and continue steaming for 5 minutes, turn it over and brush it again.

11. You can repeat brushing the egg yolk mixture 2 times and steaming.

12. Cool naturally, refrigerate, and slice for serving.

Supplement:

Add salad dressing to the egg wash brushed on the surface to keep the egg skin soft and tender even after cooling.