Xinzhou steamed meat

Taste: Salty and umami technology: making materials of steamed meat in Xinzhou: main ingredients: potato (yellow skin) 2500g, pork (fat and thin) 750g, auxiliary materials: wheat flour 300g, seasoning: sesame oil 50g, scallion 100g, ginger 50g, salt 20g, cooking wine 30g. Practice 1. Steamed potatoes, peeled and rubbed; 2. Pork is cut into filaments of about 3 cm; 3. Wash fresh ginger and cut it into filaments of about 3 cm; 4. Remove the roots of the green onions, wash them and cut them into filaments of about 3 cm; 5. Mix mashed potatoes, shredded pork, shredded ginger and shredded green onion, add cooking wine and let it stand for about 10 minutes to make it flexible; 6. Use a small amount of cold water to make the flour paste; 7. Add the batter into the above mixture, gradually add linseed oil and salt, stir and mix well until it can be held without diarrhea; 8. After completely mixing, put it into a porcelain dish with a diameter of 17 cm and a depth of 1.7 cm and steam it for 45 minutes; 9. After cooling out of the pan, dip your hand in cold water and pat the steamed meat on the plate, then return it to steam for another 30 minutes; 10. After coming out of the cage, press the steamed meat with a flat plate to make it tight; 11. When eating, cut the steamed meat into thin slices, dip it in vinegar, sesame oil and other seasonings, and serve it with other cold dishes.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)