Three fresh meats are fillings composed of pork, shrimps and leeks. Sanxian stuffing is divided into three kinds of fresh vegetables and three kinds of fresh meat. The traditional three fresh fillings are leeks, shrimps, raw eggs and so on. Different regions have different stuffing practices. To put it bluntly, it is three kinds of fresh seasonal vegetables or fresh meat and seafood products, which are mixed according to their favorite tastes.

Three kinds of high-end seafood raw materials (such as fresh shellfish, sea cucumber and fresh shrimp) are generally selected for the net three fresh fillings, which are mixed with good quality fresh fruits and seasonings (the colors or tastes of seasonings must be light to highlight the flavor of seafood).

The practice of fresh meat in jiaozi.

1. Chop pork into minced meat, add minced onion and ginger, salt, pepper noodles and soy sauce, and stir well.

Chop the stuffing, don't wash the vegetables in a hurry, and then make up the noodles.

3. The meat is being raised and the face is awake. At this time, it is time to prepare vegetables, select leeks and clean them.

4. Chop the leeks.

5. After the fungus is soaked, put it in a pot and boil it in water.

6. cut fungus.

7. Shell the fresh shrimp and remove the shrimp line.

8. Chop the shrimp, remember not to chop it too much.

9. Put all the materials into the basin.

10. Heat the wok, add peanut oil, and turn off the fire when the oil is hot. After cooling, pour in the stuffing and stir well.

1 1. Knead dough and cut dough.

12. Roll up the leather.

13. Fill.