Plum blossom meat, front leg meat and pork belly can all be used as stuffing. 1. Plum blossom meat: filling is more advanced. It is the most tender piece of meat on the pig, with delicious meat and rich oil flowers. When used as stuffing, it is delicious and juicy. Delicious and tender, delicious and not greasy, it is naturally the best. 2. Front leg meat: Because of less activity, the meat quality is tender than the hind leg, which is suitable for stuffing.

3. Fine pork belly: The fine pork belly mentioned here refers to the upper five flowers, which are fat and thin. It is best to choose three fat and seven thin fillings. My family likes to eat jiaozi, so we often choose pork as minced meat to make coffee to match all kinds of vegetables with jiaozi. Plum blossom meat is expensive. A pig only has about 5 kg of plum blossom meat, which is naturally expensive. I use plum blossom meat for barbecued pork or fried plum blossom meat. The parts used for stuffing are fine streaky flowers and front leg meat. Fine five flowers are the first choice. If you don't meet three fat, seven thin and five flowers when you buy it, choose the front leg meat. Jiaozi recipes share the ingredients list of pork celery dumplings. The main ingredients are chopped pork belly 500g, celery 400g, jiaozi powder 500g, 8 auxiliary onions, ginger 1 slice, dried onion 1 slice, pepper 1 slice, 4 tablespoons of extremely fresh seasoning, 2 tablespoons of cooking wine, oyster sauce 1 tablespoon, etc.