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Wash the meat in water with high-grade white wine, salt, and flour to remove fishy smell
Rinse the meat with clean water
Cut fat and lean meat separately into small cubes and large pieces respectively
Grind the lean meat into minced meat using a meat grinder, keeping it slightly grainy
Mix fat and lean meat together with salt, sugar, chicken cooking wine, light soy sauce, oyster sauce, red yeast rice noodles, and onion-ginger water
Stir well with chopsticks until combined
Mix sweet potato starch, water, and 2 beaten eggs in a bowl to make batter
Stir the batter until well combined
Pour the batter into the meat filling and stir in one direction until it clings to chopsticks
Brush a plate with lard to prevent sticking
Layer the meat filling onto the plate and compact with an oiled shovel
Wrap with plastic wrap and add distilled water on top
Steam in a steamer for 50 minutes
Cool completely before unmolding and slicing
Serve sliced directly or pan-fry before eating