Required materials: pig foregut, soybean oil, salt, oyster sauce, onion, ginger, soy sauce, soy sauce, thirteen spices, sugar, monosodium glutamate, pepper, aniseed, clear water,

1. For the meat mixed with dumpling stuffing, it is best to choose pig's front leg meat, which is also called "front ditch meat", because the front leg meat is tender on pigs, and the meat quality is delicate, so it is very suitable for stuffing, jiaozi and steamed buns. Secondly, the front legs are fat and alternate, which will not be greasy or hard to eat, and the rear legs are slightly worse. The ratio of lean meat to fat meat is 8: 2.

2. Prepare seasoning, put pepper and aniseed into a bowl, and soak in warm water for 20 minutes. After that, take out the pepper and fennel. Chop onion and ginger into powder, add soybean oil to the pot, heat the soybean oil until it smokes, turn off the fire, and set aside after the oil cools. Soybean oil is raw oil, and directly mixed stuffing has the taste of raw oil. It needs to be refined, but it is not necessary to refine it with salad oil.

3. Peel the pork, cut it into pieces first, and then chop it into minced meat, which is more delicate. Handmade minced meat is more delicious than meat grinder.

4. Then put Jiang Mo into the meat stuffing, and chop Jiang Mo into the meat stuffing together, so as to remove the fishy smell of the meat. When mixing stuffing, cooking wine is not needed to remove the fishy smell of pork. Generally, cooking wine can remove the fishy smell of pork after evaporation and wrap it in jiaozi, which can't evaporate and has no effect.

5. Put the meat stuffing into the basin, knock in an egg, and then add salt, soy sauce, soy sauce, sugar, thirteen spices and monosodium glutamate.

6. Stir in one direction with chopsticks until the meat is sticky.

7. While stirring the minced meat in one direction with chopsticks, pour in the pepper water and keep stirring. Don't pour pepper water at one time, pour pepper water three times. After mixing water with minced meat for the first time, add water for the second time until all the water is mixed with minced meat. Stir in the same direction, don't stir randomly, it is easy to loosen the water.

8. Finally, add chopped green onion and soybean oil, and add onion and oil. Oil can wrap salt and water in meat stuffing, which is not easy to marinate when mixing vegetables.

9. Stir evenly in one direction, stir the oil into the meat stuffing, and the meat stuffing will be mixed. Put it in the refrigerator for 20-30 minutes, and let the meat stuffing and all seasonings be fully mixed and marinated. The minced meat made in this way is full of flavor and has no fishy smell. When the time comes, take out the meat stuffing, mix it with your favorite vegetables or fungi, and you can wrap jiaozi. This method is also suitable for mixing steamed stuffed buns.

Tips:

1. When mixing dumpling stuffing, you must put seasoning first, then add water, and finally put oil. If the order is wrong, not only the seasoning is difficult to taste, but also the meat stuffing is tasteless, and the dumpling stuffing is not evenly mixed.

2. The water in the meat stuffing can make the dumpling stuffing fresh and juicy, and adding eggs can make the dumpling stuffing stick together.

3. The ratio of lean meat to fat meat is 8: 2; The ratio of meat stuffing to water: 3: 1 or 4:1; The ratio of meat stuffing to vegetables is 1: 1.

3. Vegetables used for stuffing generally need to be blanched or salted, and fungi need to be blanched to remove part of the moisture in the ingredients, so it is not easy to come out when wrapping jiaozi.