2. Boil a proper amount of water in a small milk pot, add pepper and turn off the heat after a little boiling. Take out Zanthoxylum bungeanum, and cooling to obtain Zanthoxylum bungeanum wat;

3. Beat an egg into the meat stuffing, add a little pepper water, stir vigorously in one direction with chopsticks, add a proper amount of light soy sauce, cooking wine, sesame oil, sugar, salt, minced onion and ginger, pepper and a little spiced powder, stir well until it is thick, then add celery and stir well;

Tip: Chili water in meat stuffing is much more delicious than water.

Be sure to grind the meat clockwise, or the meat will be scattered and spilled, and it will not taste good to write.

It is suggested that the ratio of fat and lean meat stuffing is 4:6, but generally less fat and thin in summer and less fat and thin in winter.