Bamboo Shoot Dried Meat Leaf Cake First Release

Filling: 290 grams of prepared dried bamboo shoots, 300 grams of cooked cured meat, an appropriate amount of minced ginger and garlic, two stalks of green onions, an appropriate amount of light soy sauce, salt, sugar, and oyster sauce.

Separate the bacon into skin, lean meat, and fat, and cut each into small cubes.

Soak the dried bamboo shoots, then chop them into fine pieces.

Heat the wok, add the fatty part of the cured pork, and stir-fry to render the oil.

Render the pork fat until half-dry, push it to one side, add minced ginger and garlic to stir-fry until fragrant, then mix it with the pork fat.

Add the dried bamboo shoots and stir-fry evenly.

Then add the cured meat and stir-fry evenly.

Add a small amount of water, light soy sauce, salt, sugar, and oyster sauce, and stir-fry evenly.

Stir-fry until the moisture evaporates, then add chopped green onions,

Stir-fry evenly, then turn off the heat.

Remove from the pot and let cool for later use.

Dough: 420 grams of Yeba powder, 3600 grams of water, some corn husks.

Pour the water and flour into a large bowl together.

Knead into a dough with moderate softness and firmness.

Divide into 14 equal parts.

Flatten into a round piece and put in the filling.

Wrapped up, sealed.

Shape it into an oval and place it on the corn husk.

Trim the excessively long parts of the corn husk and place them in the steamer basket.

Place in a pot of boiling water. Cover with a lid and steam for about 10-15 minutes.

Turn off the engine and remove the cover.

Remove from the pot and let it cool.