Remember when I was in college, I made dumplings with my high school classmates on the day of winter. After wrapping the dumplings, they went to let the cafeteria aunts to help give into the pot to cook a little. I think that was the most delicious thing I ate that year.

I think 80% of my friends like to eat meat dumplings, many of my friends mix out the meat and dry and firewood, always grasp the correct way to adjust the dumpling meat filling. The following I recommend to you at home to adjust the correct process of meat filling, with this method to do out of the meat tender and juicy. The first step in the process is to make sure that you have a good understanding of the process and that you are able to make the best use of it.

--tuning the correct way of meat filling--prepare food in advance: 300 grams of thigh meat, a small amount of green onion, a small amount of mace, anise two, ginger a piece of soy sauce, soy sauce, a small amount of oil, 1 egg, vegetable oil, salt. Operation process:

First choose more than 300 grams of hind leg meat, put inside the water to clean the skin surface of the blood, followed by restaurant kitchen paper towels or clean towels to wipe the surface moisture. After the thigh meat to solve the problem, the muscle fascia on its surface to remove, and finally we take the knife first cut into blocks and then chopped into small dices into a bowl to reserve. Meat does not have to cut too small, otherwise eating will be and no flavor.

Stir frying pan add a bowl of water, then put in a small handful of pepper, star anise two on the outside cover with go red to boil it. After the water boils, boil again for five minutes. Then the inside of the hemp pepper and its anise fished up and reserved. Then prepare a piece of ginger to cut it into slices, a small onion cut into scallions. Put it into the cooled ginger water. Squeeze out the water with your hands. That way the onion and ginger water and its ginger water are mixed together. Fish out the excess ginger and garlic, so that the meat mixture not only has a ginger and garlic flavor, and there is no ginger and garlic.

Prepare the dressing in advance: pour two tablespoons of soy sauce into a bowl, and 1 tablespoon of dark soy sauce into a bowl. Then add a tablespoon of cooking oil to enhance the flavor, a small spoon of salt modulation, a spoon of thirteen spices seasoning, a small amount of white pepper to mix it on the line. After the seasoning sauce is ready, you can add it directly to the meat mixture. After that, put a small amount of ginger and green onion water into the meat mixture, and mix it well with chopsticks. Mix the meat mixture and on the force, so that the meat mixture enough to digest and absorb the onion and ginger water, then the meat mixture will not dry more tender.

After three minutes of continuous mixing, the meat mixture will be a little sticky by this time. Pour all the green onion and ginger water into it and mix again with chopsticks. Mix again with chopsticks until the meat mixture has a fluffy consistency, then add a hen's egg to the mixture and stir it with chopsticks. Finally, add a tablespoon of cold oil to the mixture, this part usually locks in the moisture in the meat. Then just add your favorite hot pot side dish.