The preparation method of the meat stuffing is as follows:
1. Chop pork into minced meat. Avoid fascia when cutting vegetables. Remember to remove it. If the minced meat is not delicate, it tastes bad. If you don't like trouble, you can use a cooking machine. Just don't mash it, or it won't taste good.
2. After the meat stuffing is put into the bowl, first add ginger, salt, soy sauce, oil consumption and chicken essence, stir well and marinate for a while.
Don't be idle when pickling. Put chopped green onion and shredded ginger into a bowl, pour in half a bowl of warm water, and knead repeatedly to make onion Jiang Shui. Soak for a while, the stronger the taste, the better. If the wall is broken, add ginger and onion, add water and stir, and then filter with a sieve.
4. The onion Jiang Shui is well cooked, and the meat stuffing is almost marinated. Add the water of onion and ginger into the meat stuffing at one time and stir in one direction. Add two or two onions and Jiang Shui to a catty of meat stuffing, but don't pour them all at once. Only by adding it in stages can it be better treated, that is, after the moisture in front is fully absorbed by the meat stuffing, it is added and stirred in one direction again.
5. Adding onion and Jiang Shui to meat stuffing is an extra step of 1. I believe many friends only add seasoning and never add water to the stuffing, so dry wood is not fragrant. After adding onion Jiang Shui, it will become tender and fragrant, tender and juicy.
6. Then add the cooked oil that has been heated and cooled in advance into the meat stuffing and stir well. It looks oily after adjustment, indicating that the meat stuffing has been adjusted.