1. It is recommended to choose tenderloin, which is the tenderest meat on the animal. 2. When mincing meat, you should add some pork fat. In this way, during the steaming process, the lard will make the meat more tender, smooth and delicious. Seasoning skills need to be mastered: 1. Add a little cornstarch to the meatloaf. The most commonly used cornstarch is starch, which will make it more fragrant and tender. But it should be done in moderation, otherwise it will become hard. 2. You can add a little egg white/edible salt/vinegar to the meatloaf to make the meatloaf more fragrant and tender. 3. You can put some soft tofu in the meat, crush it and mix it with the minced meat and steam it. The texture will be tender. 4. When adjusting the taste of the meatloaf, add water to the meat and stir in the same direction until it becomes stiff and gelatinous. This is the same as adding water to dumpling fillings, which will make the meat more tender and elastic, otherwise it will be a bit sticky. 5. Do not beat the minced meat during the seasoning process, as the steamed meat patties will become hard. Things to note when steaming meatloaf: 1. Grease the steamed meatloaf container with oil so it won’t stick and will make the meatloaf more tender. 2. Be gentle when filling the minced meat. Do not press it hard with your hands. The thickness should be 1cm, otherwise it will affect the tenderness of the meatloaf. 3. If you have time, you can cover it with a layer of plastic wrap, which will make it more tender, but you need to steam it for a while. Do not lift the plastic wrap when it is not yet cooked (it is better to steam it for a while). 4. When the steaming plate comes out of the pot, there will be some soup on the plate. Do not pour it out. Wait two minutes for the soup to be sucked back into the meatloaf, ensuring it is tender and juicy.