1, material selection: It is best to use skinless front leg or back leg meat for dumpling stuffing. The front leg meat is tender but slightly tendons, so it takes a little effort to cut it, while the back leg meat is slightly firewood but less tendons.

2, the proportion: fat and thin according to personal circumstances 2: 8, 3: 7 or 4: 6 can be.

3, taste: more fat is more fragrant, and if there is more lean meat, you can also adjust the taste by processing the meat stuffing. It is best to cut small grains by hand and then chop them roughly, so that the texture of the meat is not destroyed and the taste is good.

Then there are the main points of stuffing.

1, seasoning:

This step is to determine the delicious flavor of the meat stuffing. In addition to salt and soy sauce, the flavor agent is very important. Dried shrimps or dried shrimps are natural flavor agents. You need to fry them before using them. You can fry them more than once, let them cool, then put them in a glass bottle, and store them in the refrigerator. It is very convenient to take them with you. Chop them when using them. In addition, it is best to add a proper amount of oyster sauce or abalone sauce, so it is difficult to think of such meat stuffing.

Ginger and pepper can be added in one step to remove fishy smell and enhance fragrance.

It is best to add soy sauce twice, and eggs can be added in one step.

2, hydrating:

This step determines the smoothness of the meat stuffing. You can add onion, Jiang Shui, pepper water, broth, etc. I usually put eggs and vegetable juice.

Soup stock is not always available to families. I like to add onion and ginger directly. I don't like to use spices such as pepper and spiced spices to adjust the stuffing, so it is most appropriate to add vegetable juice.

Vegetable juice is the juice squeezed from vegetables ready to add meat stuffing, which is just not wasted. Add the vegetable juice in stages, and add it after fully stirring and absorbing each time.

3. Stir:

Stir in the same direction, and this step determines that the meat is sticky and sticky. Stir quickly in the same direction from seasoning to hydration, and pay attention to adding it in stages when hydrating, and add it after the last stirring until it is completely absorbed. Two copies of the same meat stuffing, the meat stuffing on the left side is obviously fluffy and light, and its volume increases (the basin on the left side is bigger).

At this point, it is already a very delicious and juicy basic meat stuffing. Don't add onions at this time. Adding onions too early will easily produce the smell of dead onions.

If you don't wrap it for the time being, you can cover it with plastic wrap and put it in the refrigerator for a while to make the meat filling firm, and then take it out and mix in onions and vegetables before wrapping it.

4, mixing oil:

The fourth point is that the vegetables should be squeezed first and then mixed with oil. This step ensures that the vegetables do not get out of water, so that the meat can not be spilled.

Vegetables usually contain a lot of water, so they must be squeezed first after being chopped. Some vegetables, such as celery, need to be blanched first. The squeezed vegetables are mixed with Shanghai rice oil and then added with meat stuffing. First, it is more delicious, and second, it is smooth and sticky, so the meat stuffing will not diarrhea for a long time. Onions are also added in this step, and it will be more fragrant when mixed with oil.