Mixing pork filling a **** there are 3 ways to deodorize and increase the flavor, can be used alone can also be used in combination. Below I give an introduction: the first deodorization method: do not directly add wine to the meat, before adding 1 more step, the wine fried in oil, and then added to the meat can be deodorized to increase the aroma, the effect is doubled. The second method of deodorization: add ginger in the meat mixture chopped, chopped with the meat mixture. The use of ginger juice and meat fiber fusion, not only deodorization can also enhance the freshness of the meat filling. The third method of deodorization: take a bowl of warm water, add washed star anise and peppercorn grains, soak for 15 minutes, to become pepper seasoning water. When the water is cold, beat it into the meat mixture in batches clockwise. Unwatered meat is particularly dry, and must be watered down to increase the tenderness of the meat so that the dumplings don't taste dry. You can beat into the pepper seasoning water in batches, the pork trap is not fishy but also fragrant, more tender.