The method of Sichuan egg skin meat

1. Prepare meat stuffing, add seasoning and mix well.

2. Prepare 3 eggs, add appropriate amount of starch to the egg liquid, and stir well, so that the eggs can be spread easily.

Wipe the pan with gauze and oil, not too much oil, otherwise the quality of egg skin is not good.

Pour in half the egg mixture.

Take out the egg skin

6. After the pan is cold, brush a layer of egg liquid or water starch on the egg skin, and then put the meat stuffing, as shown in the figure.

7. Cover with plastic wrap and put in the steamer. SAIC, fire 15 minutes.

8. Take it out to cool. Must be thoroughly cooled, solidified and cut.