How to Make Meat and Soda

Bottled meat is a simple yet delicious dish.It's a common household recipe. However, how to make it taste good is crucial in terms of the cooking method and steps. Below Cooking Network editors will share the steps for making bottled meat, showing how to make this dish both tasty and delicious.

Bottled Meat Ingredients Introduction

Main ingredients:

Flank steak (half a pound) Egg (one piece)Auxiliary ingredients: Ginger (two slices), Scallion (a small piece), Cooking wine (as needed)

Soy sauce (one tablespoon) Oyster sauce (one tablespoon)

White pepper (as needed) Salt (a quarter teaspoon) Water (as needed) Sugar (a third teaspoon)Bottled Meat Preparation Steps: Prepare the flank steak and ginger slices Cut the meat horizontally without cutting through, then vertically with cuts but not completely through, repeat on the other side. Cut horizontally again without cutting through, and cut vertically. This way, you can mince the meat quickly in just two minutes. Place minced ginger over the meat pieces and start mincing to make the filling Prepare seasoning ingredients for the meat filling Cut scallions into fine pieces

Add the ingredients from step 4, use only half an egg white

Stir in one direction until well combined

Prepare a dish and spread the meat filling flat on the bottom of the dish, leaving a hole in the middle; this will be used to add water later.

Pour in some water through the hole; do not use too much, just enough to slightly cover the surface.

Place it on a steamer tray and steam for about five minutes when the water comes to a boil.

Prepare an egg

After five minutes, pour the egg onto the meat filling,

The yolk should land in the hole; continue steaming for another fifteen minutes or so, then let it sit for two more minutes before serving.

Finished product image.

Be careful not to burn yourself when taking the dish out.

Tips:The cutting method from step 2 is suitable for various fillings and saves time and effort. Soy sauce and oyster sauce contain salt, so you can reduce or omit adding salt.

Prepare one egg.

After about five minutes, pour the egg into the meat paste,with the yolk falling through a hole, and steam for another fifteen minutes or so, and two more minutes of steaming, it's done.

Step 13. Finished product image. Be careful not to burn your hand when taking the bowl.

1Tips:

The cutting method in step 2 is suitable for chopping various fillings, saving time and effort. Since there is already salt in the pork and oyster sauce, add less salt or none.