Ingredients ?

500 grams of pork filling 800 grams of cabbage 180 grams of green onions 30 grams of ginger 100 grams of water 100 grams of salt 10 grams of monosodium glutamate (MSG) 10 grams of Donggu Yipinxian 50 grams of thirteen spices 8 grams of peppercorns 3 grams of oil 80 grams of oil (onion, ginger, star anise, peppercorns and frying oil) 15 grams of sesame oil

Chinese Cabbage Pork Dumpling Filling Method ?

Knife work, hand-cut diced cabbage.

No such free time and knife work on the chopping or machine instead.

Remember not to get too chopped, or once the water is out of the fiber left.

No texture. Salt and marinate for half an hour. And then clench the water.

Scallions and ginger crushed, no way, ginger is the more crushed the better.

The meat mixture with water in one direction and beat, water three times to add. Each time is the meat to absorb all the water before adding. Then add salt, Donggu Yixing, thirteen spices, pepper. Stir well. Then add green onion and ginger and stir well, and then the best supporting actor to appear, on the cabbage. Stir well again. Then add the seasoning oil, sesame oil dislike. Stir again. This time to be careful of your mouth, the flavor has come out. Raw all want to gnaw two mouth.

"You do not have this question, cabbage water clutch dry, and then meat and add water, this is not sick? Will not the stuffing be watery if you mix it this way? It's not watery, it's not even watery overnight. And the dumplings come out tender and juicy.

Remember to keep stirring in one direction the whole time.

It doesn't matter if you're left-handed or right-handed.

It is important to stir in one direction.

The amount of time you stir is directly proportional to the texture.

If you're lazy, don't blame the dumpling filling for not treating you right.