Cooking Steps

1. 

   Step1:The finer the meat is, the better. It's better to have some fat. Go to the fasci

2. 

   Step2:This is the key step. It's one of the differences between lunch meat and meatballs. Mash with a blender. No granules.

3. 

   Step3:Add a spoonful of scallion, a spoonful of ginger powder, a little cooking wine, and a little egg white and salt in the water lake powder, and mix them into a ball.

4. 

   Step4:Wrap it with gauze. Squeeze out air.

5. 

   Step5:It's like the wounded. It's nice to have a container.

6. 

   Step6:Steam for 2030 minutes. Su Yan comes out to meet you. If you want to look better, you can mix in red koji rice. It's non-toxic. Cool and refrigerate for one day.

7. 

   Step7:Lunch meat pancakes. Wood has powder. Good taste. Elasti

8. 

   Step8:Slicing. There are models and patterns. In fact, the taste can be varied. It can be added. Pepper salt, five flavor powder, soy sauce, oyster sauce and so on. But these are the basic steps. DIY loving students can try to be happ