When mixing the meat filling, use water soaked in green onions and Sichuan peppercorns to stir the meat filling. Try to make the meat filling absorb as much water as possible to make it fresh and tender. When cooked, it will not become sticky. Put the meat filling into a basin. Add salt. taste. Stir sugar, chicken essence, thirteen spices and soy sauce evenly, then add water in five batches and stir evenly, then add sesame oil and salad oil. Stir the chopped green onion and minced ginger evenly, then put the meat filling into a basin and add salt. taste. Stir sugar, chicken essence, thirteen spices and soy sauce evenly, then add water in five batches and stir evenly, then add sesame oil and salad oil. Stir chopped green onion and minced ginger evenly

Choose pork belly and try not to use pure lean meat! The ratio of fat to lean pork belly is 4:6. Add eggs, salt, ginger, green onion, cooking wine and a little water and mix well with chopsticks. Then add what you like, minced chives, minced celery, etc. to make the dumpling filling. To make dumplings and steamed buns, you must master the seasoning formula proportions. The ratio of vegetarian vegetables to meat for dumpling wrappers and dumpling fillings must also be mastered. Don’t have too many vegetables, and the meat and pork belly must be biased. The thinner ones are best. If you want the details to be more ideal and delicious, buy the meat and process and chop it yourself. In short, it’s better to cook it carefully

You don’t need firewood to eat, the main thing is to fetch water. When fetching water, pay attention: in winter, use half a pound of warm water for one pound of meat; in summer, use three ounces of cold water; in spring and autumn, use four ounces of warm water. Stir in one direction with your hands, add water in three or four sections, beat for a while, stop for a while and then beat again. Keep beating and add more cooking oil. I usually add more sesame oil. This will not use firewood, and it is fragrant and not greasy. The vegetables should also be chopped finely. , otherwise it will become hard.

If you want to make dumplings with a smooth meat filling, first choose fat and lean pork belly, add an egg to the meat filling, and then pour pepper water or cooking wine into the meat filling in small amounts and many times, pouring as you go. Beat the meat filling in one direction until it is strong. Add pepper water and eggs, and then add some oil. Some people like pepper oil, I prefer sesame oil. Stir the stuffing in one direction until it becomes sticky. Add dark soy sauce, chicken essence, and finally salt. Find a good taste and then add cold water. Add the meat filling in several batches. After finding the consistency, add onions and ginger. Add the meat filling and an egg. Finally, add it before making the finished product. Dry starch (This step is very, very important and directly affects the taste.