Recently, homemade lunch meat is very popular. In fact, homemade lunch meat is not complicated, but it is not easy to make it. The taste is still second. The main reason is that the self-made lunch meat is relatively loose and prone to voids, which is far from the texture of canned lunch meat.


1000g pork (fat and lean)
50g scallion
90g starch
60g flour
120g broth
1 egg
15g ginger powder
3 G pepper
20G sugar
10g salt
15g oyster sauce
15g cooking wine
30g raw soy sauce
15g edible oil


Step 1
The best pork is hind leg meat + front leg meat.

Step 2
Add sliced pork and chopped green onion to stir into meat paste.

Step 3
Add chopped green onion, ginger, oyster sauce, sugar, starch, soy sauce, salt, eggs, etc. and stir well.

Step 4
Stir until the meat is strong. You can beat it more than once.

Step 5
Put it into a high-temperature resistant container, apply some oil on the container wall, or pad a fresh-keeping film suitable for microwave oven. Be sure to remove bubbles, otherwise many bubbles will appear after steaming.

Step 6
Steam over high heat for 40 minutes, remove and let cool.

Step 7
After trimming the shape, slice it.