Before we wrap jiaozi, we should make Chili water. Pour 500g of water into the pot, add 20g of pepper and three star anises, boil and let it cool. Clean the prepared pork. In many butcher shops, the store will use a meat grinder to mince them, but try to take them home and chop them with a knife. This will make the meat stuffing more energetic and taste better.
First, cut the pork into thin slices and rinse it with clear water. At this time, some blood and impurities in pork will be soaked out. After all the pork is cleaned, put it on the panel and chop it into a paste with a knife. In the process of chopping meat stuffing, it may get sticky. At this time, it is necessary to add a proper amount of pepper water while chopping. Adding pepper water can not only remove the fishy smell of pork, but also enhance the flavor. Chop the minced meat, put it into a larger pot, add 10g salt, 3g soy sauce, 1g oyster sauce and 5g pepper, and stir evenly with chopsticks.
Pour the remaining pepper water into a clean bowl and add a small amount to the meat stuffing several times. After each addition, stir vigorously with chopsticks in the same direction, so that the meat will be thicker and taste stronger. Cut the onion into chopped green onion, cut the ginger into Jiang Mo, and then put it into the meat and stir well. Finally, add 20 ml edible oil and 10 ml sesame oil to lock the moisture in the meat stuffing.