Vegetable flavored meat cake

1. Wash shepherd's purse, peel carrots, peel purple potatoes and cut them into pieces.

2. Blanch the shepherd's purse and chop it into small pieces, chop the carrots into small pieces, steam the purple sweet potatoes until cooked and press them into a paste.

3. Season the minced meat with scallions, ginger, salt, and chicken essence, stir vigorously, divide into three parts, and mix with purple sweet potatoes, shepherd's purse, and carrots. Find a deeper plate, cover it with plastic wrap, and first spread the purple sweet potato filling on the first layer.

4. Carrot filling is spread on the second layer.

5. Spread the shepherd's purse and meat filling on top, wrap it with plastic wrap, and freeze it in the refrigerator for half an hour to make it hard for the next step of operation.

6. Take it out of the refrigerator, cut it into strips first, and then cut it into pieces.

7. Place the cut pieces on top of the cornstarch and coat them with a layer of flour.

8. Blanch in boiling water over low heat until cooked.

9. Remove and place on a plate, then pour over the sauce.