Pork stuffing 10 kg (three fat and seven lean) salt 50 g, monosodium glutamate 50 g, chicken powder 75 g, sugar 30 g, thirteen spices half a bag, one and a half bottles, chicken juice 80 g, oil consumption 60 g, sesame oil, seasoning oil 1 kg, water 4 kg and chopped green onion/kloc-0.

Production method: put the meat stuffing into a pot, add salt, essence, chicken powder, thirteen spices, oil consumption, chicken juice and sugar, stir evenly, then add water and stir evenly for five times, then add sesame oil and seasoning oil, and finally add chopped green onion and Jiang Mo, and put them in the refrigerator after stirring evenly.

Tips:

(1) This steamed stuffed bun belongs to the original stuffing, which means it will be a little salty if it is wrapped with other steamed stuffed buns, but it tastes good.

(2) Why is it called a universal steamed stuffed bun?

A: First of all, it is said that this is the original pit, which means that you need to add a proper amount of vegetables to the pit, so you add celery to be pork celery stuffing, and you add sauerkraut to be pork sauerkraut stuffing.

(3) How much should I add to this dish?

A: It depends on your own situation, but we usually add four or two dishes to a catty of meat stuffing, and some people can add six or two dishes to save costs. Of course, this may require you to add some salt to adjust the taste.

(4) What vegetables can be added to this meat stuffing?

A: Pork green pepper, pork celery, pork sauerkraut, pork green onions (put three or two green onions), pork mushrooms, pork cabbage, pork leeks and so on.

(5) Just add vegetables to the original sink without adding anything?

A: Theoretically, but it's best to adjust the taste of sauerkraut or if you want to add more vegetables.

By the way, if you add some jelly, you can stuff it into the soup or fry it.