Methods/Steps:

1, prepare the meat;

2, the meat and then carefully chopped with a knife for a while, it is best to chop the meat into a meat paste;

3, after the meat is chopped up, chopped green onions and ginger, put into the meat mixture;

4, in the addition of the appropriate amount of cooking wine and water starch, beat the meat mixture evenly, do not add enough water starch at once, slowly add, to adjust the viscosity of our usual meatballs can be done;

4, in the addition of appropriate amount of wine and water starch, the meat mixture evenly, and then add the water starch. Water starch do not add enough at once, slowly add, the meat mixture to the usual degree of viscosity we do pills can be;

5, in the addition of salt, mix well;

6, and finally add an egg white, mix well;

7, in order to easily shape, I found a square plate;

8, put the drawer cloth on a plate, put the meat mixture pressed, as far as possible, and then pressed;

8, the drawer cloth, and then put the meat mixture, the meat mixture, the meat mixture, the meat mixture, the meat mixture, and the meat mixture, the meat mixture, and the meat mixture, the meat mixture, and the meat mixture, the meat mixture, and the meat mixture.

9, in like this to the meat filling package;

10, package can be taken out of the plate, directly on the pot steaming, high heat steaming for 30 minutes;

11, 10 minutes, open the drawer cloth, the yolk smeared in the meat filling, in the fire steaming until the yolk solidified can be;

12, cool and then cut can be consumed, eaten while hot, only when cooled after more It can be eaten while it's still hot, but it's easier to set the shape when it's cooled down, so it's not easy to fall apart.

Notes:

The best way to do lunch meat is to chop the filling yourself, the texture of the dish is better, don't like to eat ginger, you can use ginger powder instead. It is best to have three points of fat and seven points of lean meat.