Chop pork stuffing with three parts fat and seven parts thin.

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Add minced onion and ginger, cut into pieces, add a little salt, sesame oil and starch and stir.

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You can add minced vegetables as appropriate.

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Add a little salt (whole eggs can be used) according to the ratio of two duck eggs to one egg.

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Hot pot, add a spoonful of oil to heat it (of course, this spoonful of oil can only be wrapped in two or three, and it needs to be added several times), and gently pour a spoonful of egg liquid.

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Put the meat stuffing on it when there is still a little egg liquid.

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Pick up one end with a spatula and fold it on the other end.

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Press it tightly with a spatula, and the egg liquid that has not solidified just now will firmly seal the egg dumplings.

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Another way is to grease the egg with an iron spoon and pour the egg liquid into the egg skin like a pancake.

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Then wrap it in meat. However, the egg dumplings made by this method are not as fragrant as those made by our hometown method, and the taste is slightly inferior to the traditional egg dumplings. (purely a personal hobby)

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After all the eggs and dumplings are cooked, the meat inside is still raw. You need to cook a bowl of water or bone soup chicken soup, and pour the boiled egg dumplings into the lid and cook for about 5 minutes.

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