How to make Baba Pork

1. Choose clip meat for pork, two-thirds lean meat, one-third fat meat, wash and set aside.

2. Cut the meat into slices first and then chop it into minced meat.

Put 3.500 grams of bean flour into a container and set aside. The bean flour I chose is red sweet potato starch.

4. Let the water turn into wet soybean flour little by little, so that the granular soybean flour becomes completely powdery.

5. Mix the minced meat, 3 eggs, a little salt, and wet soybean flour evenly and set aside.

Crack 6.3 eggs, put them into a container, add a little salt and soy flour, and stir evenly.

7. After the pot is heated, dip the back of a spoon into lard and spread it evenly around the pot.

8. Pour in the prepared egg liquid and rotate it clockwise without leaving any gaps. After it is dry, gently scrape a small gap with a spatula and slowly tear off the egg skin and set aside.

9. This is the spread egg skin.

10. Spread the egg skin, spread the mixed meat paste evenly on the egg skin, leaving a gap of 1.5 cm, and wrap it starting from the part next to the body. The more layers you wrap, the more beautiful the slices of meat will be.

11. Steam the wrapped cake meat in a pot for about 30 minutes, then cut it into slices after it cools down naturally.

12. Foam the fungus at the bottom.

13. Cut the dumpling meat into about 0.5 cm thick slices, put them into a container, and pour in the broth. After the fire comes to a boil, turn to low heat and steam for 50 minutes.

14. Sprinkle with chopped green onion after removing from the pot.

15. Haha, let’s start eating.

Tips

The stock must be cuttlefish stewed with chicken, so that it tastes fresh.