First of all, we must pay attention to the choice of ingredients, and it is best to choose the head of the front leg, because the meat of the front leg is tender and tastes much better! Let's talk about how to do it!
Ingredients: Chinese cabbage, front leg meat, ginger, leek and eggs.
Seasoning: salt, thirteen spices, sesame oil and soy sauce.
Practice: Pork is cut into dumpling stuffing according to the ratio of fat to thin, and the ratio of cabbage to pork is 3: 7. Of course, it can be more, depending on your own taste. Chinese cabbage needs to be soaked in boiling water first, squeezed dry and cut into pieces. ) Cut ginger and minced meat together to enhance the flavor and remove the fishy smell. The more minced meat, the better. )
Stuffing: Put the meat stuffing and Chinese cabbage into the container at the same time, add salt, soy sauce, thirteen spices, eggs, sesame oil, shallots and ginger rice and mix well. Adding soy sauce makes the color of meat stuffing more appetizing, and eggs make it taste better!
Tips:
(1) Processing method of Chinese cabbage: break the Chinese cabbage, then wash it, blanch it with boiling water, then take it out, shower it with water, chop it up, and squeeze the chopped Chinese cabbage out with gauze for later use.
(2) The best way to treat cabbage is to squeeze it out and then add some seasonings such as lard, thirteen spices and sesame oil, but the practice is relatively complicated and can be treated by the above methods.
? Cabbage must be squeezed dry, and the proportion of meat stuffing should be well matched. Lean meat will affect the taste, and fat meat will be greasy! The proportion of Chinese cabbage can be according to your own preferences!