Production steps
1. First, we make onion Jiang Shui. Take an empty bowl, put some ginger slices in the bowl, add some onions, two star anises and a few peppers, and then pour about100g of boiling water. Boiling water can burn out the flavors of several spices. Cool the prepared onion Jiang Shui for later use.
Next, we take out a catty of cooked meat, which is three points fat and seven points thin. Cut the meat into large pieces and put it into a blender to stir it into a paste. Friends who don't have a blender at home can also ask the butcher shop to help them make a paste.
3. Put the minced meat in the bowl. At this time, our onion Jiang Shui will be ready soon.
Pour the water of onion and ginger into the meat stuffing twice, while pouring the onion and Jiang Shui, while stirring in one direction with chopsticks. Adding onion and Jiang Shui to the meat stuffing is the key to the softness and juiciness of the meat stuffing. Put about100g onion Jiang Shui into a catty of meat in proportion. Stir until the meat and onion Jiang Shui are completely blended, and it will be sticky like this.
4. In this step, we begin to season. Add the right amount of salt, a spoonful of soy sauce, oyster sauce and a little pepper to the bowl to remove the fishy smell and enhance the fragrance. Don't add cooking wine when making meat stuffing. Cooking wine doesn't play well in the meat stuffing, which will make the meat stuffing taste strange. When adding salt, you must also pay attention to adding salt after onion, Jiang Shui and meat stuffing are completely mixed. After adding the seasoning, continue to stir with chopsticks to blend the seasoning with the meat stuffing.
5, put some sesame oil in the stirred meat stuffing, so that the meat stuffing is more fragrant. Then beat in an egg and stir it with chopsticks again. The function of adding eggs is to make the meat tender, and the meat stuffing is not easy to hold together. When stirring, continue to stir in one direction until it is completely mixed.
6. Cut chopped green onion, put it in a bowl, pour hot oil to stimulate the fragrance of onion, let it cool, pour it into the prepared meat stuffing, and then stir it in one direction, and our meat stuffing will be ready. The minced meat made in this way is tender and juicy, neither firewood nor fishy. The minced meat made in this way can be directly used to wrap jiaozi or chaotic steamed buns.