First of all, we should choose high-quality local pork, chop it, add salt, sugar and pepper, mix well, and then add raw flour and peanut oil to seal the minced meat to maximize the original flavor. Seasoning: commonly used seasonings in the family, such as soy sauce, salt, chicken essence, chicken juice and pepper (it is better to grind now), consume a little oil, cooking wine and sugar? Add fried scallion oil, and the live meat will be filled with fragrance. Treat the meat stuffing: soak the pork in warm water and wash it, then chop it into meat stuffing (the finer the better). Add salt, a little sugar, pepper, cooking wine, oyster sauce and a fresh soy sauce to the meat stuffing and beat it clockwise until the meat stuffing is colored. Some pork belly we bought now is washed and chopped. Put it in a bowl, add egg, onion and pepper powder salt, stir well and then add a little warm water. This step must be kept in mind, and warm water must be used.

If you want to eat meat at home, you must chop it by hand, then chop the onion and ginger into it, then put oil consumption and a little salt in it, put it in a container and stir it evenly in one direction, then seal it and put it in the refrigerator for an hour before wrapping it. Chop the green onion into the meat, add salt, sugar, soy sauce, soy sauce, spiced powder, an egg, vegetarian meal, add a little oil consumption, stir in one direction, let the seasoning fully blend with the meat, and finally add cooked oil.

Chop the pork first and add all the seasonings. (Stir the chopped green onion and Jiang Mo cooking wine with a little water, grab the juice by hand and pour it into the minced meat to neutralize it. The residue doesn't need the choice of meat: it's best to choose fat and thin front sandwich meat or pork belly. Generally, the ratio of fat and thin is 3:7 or 4:6. If it's a simple minced meat with chopped green onion, it's best to choose 2:8 or 3:7. If it's necessary to put a lot of vegetables, it's best to choose 4:6, which is even better. Stir clockwise until it is gelatinized, and then you can use it to wrap wonton.