Cooking Steps

1. 

   Step1:Put all the above materials in a slightly larger basin and stir well. Mix the red koji powder in water before adding it to the minced meat. Mix well. Keep stirring in one direction. You have to stir more to get a strong taste.

2. 

   Step2:After mixing, put it into the high-temperature resistant fresh-keeping box. I use the loco square glass fresh-keeping box. Put it in the pressure cooker and steam it for 15 minutes. See the thickness of the meat. My meat is very thick. So it's steamed for a long time. If it's not cooked, the time can be shorter. Reference - I steam a fish for 6 minutes after gas. Others will say in this step. Cover with tin foil or heat-resistant plastic film to prevent water vapor from falling on the minced meat. However. I don't think it's necessary to cover the tin paper. I've wrapped the tin paper. The autoclave has been steaming for ten minutes without any use. Not at all. Remove the tin paper and steam it for 5 minutes, then it's cooked. Just pour out the water vapor.

3. 

   Step3:I calculate the amount of all materials according to 80% of the seasoning, because it's salty to read the instructions. If you have a heavy taste, you can follow the instructions. It's salty like I can't eat in Suzhou. The color of the finished product is very dark. I added 5g red koji powder. It's too red. Three grams is enoug

4. 

   Step4:After steaming, put it in the refrigerator for one hour. When it's not hot, slice it. It will fall apart. Other people's recipes say you should add salt. Don't add it. Or you will die.