Cooking Steps

1. 

   Step1:Mix the flour, starch, eggs and water to make a smooth batte

2. 

   Step2:Meat and all seasonings in blende

3. 

   Step3:Stir until the meat puree is fine (the meat puree is fine. The meat will not have holes until the lunch meat is cut). Stir until the meat puree starts to work hard

4. 

   Step4:Mix the meat puree and batter evenl

5. 

   Step5:Use chopsticks again to make a circle in one direction and stir it vigorously (the meat will be firm only after lunch

6. 

   Step6:The mold can be applied with a little oil to prevent sticking (use 6-inch non stick cake mold. 2 boxes are installed). Pour the meat mud into the mold, compact with the back of the spoon, and smooth the surface

7. 

   Step7:Wrap it with tin foil or heatable fresh-keeping film to prevent water vapor from entering during steaming. Put it into steamer after boiling. Steam for 40 minute

8. 

   Step8:After cooling, take it out of the mold. Slice it. Fry it in golden yellow on both sides. It's more delicious