Minced meat (it will taste better if you chop it yourself with a knife), salt, Jiang Mo, chicken essence, eggs, soy sauce, soy sauce, oil consumption, sugar, pickled mushrooms, cooking oil (I use sunflower seed oil).

Practice: (Detailed step diagram of stuffing mixing)

1, the ratio of fat to thin is about 3: 7, chop pork belly into minced meat with a knife, put it in a vat, and add appropriate amount of salt, Jiang Mo, chicken essence and 1 egg;

2. Stir the meat and seasoning evenly in one direction with chopsticks;

3. Wash and soak mushrooms, squeeze out excess water and cut into fine powder; (Save the water for soaking mushrooms)

4. Add 1 tbsp oil-consuming, appropriate amount of soy sauce, soy sauce and sugar into the water soaked in mushrooms and mix well to make oil-consuming juice;

5. Add the oil-consuming juice into the minced meat with a spoon and stir it in one direction with chopsticks;

6. The mixed minced meat is sticky and elastic, indicating that the meat has absorbed the oil-consuming juice evenly (so that the dumpling stuffing tastes stronger and soup can be made ~);

7. Mix the mushroom powder with proper amount of edible oil, and then pour it into the minced meat;

8. Stir the minced mushrooms and minced meat evenly, and fill them with dumplings.