1. Pour the onion, ginger and anise (optional) pepper into a bowl, brew with boiling water, let it cool and take it out, leaving the onion, ginger and pepper water for later use.

2. Chop the meat with a meat grinder (or buy minced meat in the supermarket box directly) and chop the celery and mushrooms. Beat an egg into the meat, add three spoonfuls of cooking wine and stir well. Add some salt to celery to control the moisture.

3. Add two spoonfuls of soy sauce, one spoonful of soy sauce, two spoonfuls of oyster sauce, one spoonful of chicken essence, one spoonful of salt, thirteen spices and a little pepper to the meat stuffing. Add minced meat and stir.

4. Add minced onion and ginger and mix well. The more onions, the more fragrant the meat. Pour the onion Jiang Shui three times. Each time, stir the minced meat vigorously clockwise, and then pour in the next onion Jiang Shui until the minced meat no longer absorbs water.

5. Mix celery and mushrooms into the meat stuffing ~ stir well, and the dumpling stuffing will be ready.