Flowers bloom rich and thriving lily steamed meat

Cooking Instructions

1. Prepare the ingredients.

   

2. Wash and peel the carrots, chop them and set aside.
   Wash and peel the green radish and cut 6 thick slices of about 1cm for later use.
   Wash the lily and gently peel it off with your hands for later use.

   

3. Add the chopped carrots to the minced meat, then add seasonings to taste, add 1 tablespoon of June fresh light salt oyster soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of cooking wine, 2 grams of salt, 2 grams of sugar, 2 grams of cooking oil, 1 tablespoon of potato starch, and stir well with chopsticks.

   

4. Stir in one direction, mix until even, then pick up the minced meat with your hands and beat it until it is gummed, and set aside.

   

5. Arrange the green radish, wrap the lily in the flesh, petal by petal, layer by layer from small to large to wrap into a flower-like shape, pinch it tightly, so that it takes on the shape of a flower, as shown in the picture.

   

6. Wrap the lilies in each of them and place them (pictured)
   with green beans.

   

7. Add an appropriate amount of water to the pot, bring to a boil over high heat, add the lily wrapped in meat, and steam over high heat for 8 to 10 minutes.

   

8. Use the steaming time to prepare the sauce, add 12 grams of light salt oyster soy sauce to the bowl, add 1 tablespoon of oyster sauce, 1 tablespoon of potato starch, 150 grams of water, stir well, pour into the pot, turn on low heat and bring to a boil, remember to keep stirring.

   

9. The lily stuffed meat is steamed, drizzled with the sauce, and it is ready to taste.

   

10. The beautiful flowers bloom rich lily steamed meat, which can be tasted pleasing to the eye