Clean 540g of pork (with skin). Cut the lean meat into small chunks for easier grinding. After removing the skin from the fatty portion, cut it into small dice, then set aside.

In a blender, combine 10g spring onion, 15g ginger, and 150g water. Blend until smooth. Strain through a fine mesh to separate the juice from the solids. Set the juice aside for later use.

Put the lean pork into a meat grinder and grind it for a few more minutes until the mixture becomes smooth and gelatinous. Transfer the ground meat to a large bowl and add the diced fatty pork.

Add 7g salt, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 2g white pepper powder, 2g white sugar, and 2g red yeast rice powder (if using) to the bowl. Add 1 egg and 100g tapioca starch. Then pour in the prepared spring onion-ginger juice. Stir continuously for 20-30 minutes using chopsticks or a mixing tool until the mixture becomes very firm, almost difficult to stir, and can stick to the chopsticks without falling off.

Prepare a steaming tray, lining it with parchment paper or brushing it with a thin layer of oil to prevent sticking. Transfer the meat paste into the steaming tray, pressing it down firmly with a spatula. If you wish, you can oil the spatula to prevent sticking. Cover the steaming tray with aluminum foil to keep out water droplets.

Bring a pot of water to a boil. Place the steaming tray into the pot and steam for 40 minutes.