2. When mixing the stuffing, add the seasonings one by one and beat for a while. The stickier the stuffing, the better the taste of jiaozi.
3. Carrots can be used as a side dish of mutton jiaozi. If you don't like carrots, you can also use wax gourd, smoked melon and mutton as stuffing. The taste is very fresh.
4. Don't make the mutton stuffing in jiaozi too thin. Although many people like to eat lean meat, there is too much lean meat and jiaozi is not fragrant enough. You can add more vegetables to the stuffing, but don't use all lean mutton.
1. Before making mutton stuffing, soak the mutton in clear water for 20 minutes, and wash away the blood in the mutton. Soaking in water can extract part of the fishy smell of mutton, and can also better remove the fishy smell of mutton dumpling stuffing in the next step.
2. When chopping mutton jiaozi, add ginger with skin several times. You can cut ginger into foam and chop it with mutton dumpling stuffing. Because the skin of ginger is delicious and cool, it has the functions of dispersing internal heat, clearing away heat and relieving pain, expelling wind and removing dampness. Eating with mutton can also remove the odor of mutton dumpling stuffing.
3. Blisters and ginger can remove the fishy smell of mutton dumpling stuffing to a certain extent, and the most important thing is to add some "pepper water". Soak Zanthoxylum bungeanum in boiling water for 10 minutes, pour off Zanthoxylum bungeanum water for later use, and generally add some water when filling. We use pepper water instead of water and add pepper water at the same time, which does not affect the taste of mutton dumplings.
4. When making mutton dumpling stuffing, in addition to the ginger and pepper water mentioned above, onions, a proper amount of thirteen spices, salt, chicken essence and soy sauce are needed for stuffing. Cooking wine and sesame oil are also essential condiments, which can play a role in removing fishy smell, enhancing fragrance and refreshing the brain.