Ingredients: ginger, onion, star anise, pepper, water, meat (three parts fat and seven parts thin), salt, soy sauce, oyster sauce, pepper, sesame oil, eggs and cooking oil.

1, the first onion Jiang Shui. Take an empty bowl, put some ginger slices in the bowl, add some onions, two star anises and a few peppers, and then pour about100g of boiling water. Boiling water can burn out the flavors of several spices. Cool the prepared onion Jiang Shui for later use.

Next, take out a catty of prepared meat. The meat that chooses meat is three points fat and seven points thin. Cut the meat into large pieces and put it into a blender to stir it into a paste. There is no blender at home, so you can let the butcher shop mash it for you.

3. Put the beaten meat stuffing into a bowl, pour the water of onion and ginger into the meat stuffing twice, while pouring the onion and Jiang Shui, and keep stirring in one direction with chopsticks. Adding onion and Jiang Shui to the meat stuffing is the key to the softness and juiciness of the meat stuffing. Put about100g onion Jiang Shui into a catty of meat in proportion. Stir until the meat and onion Jiang Shui are completely mixed.

4. Start seasoning. Add the right amount of salt, a spoonful of soy sauce, oyster sauce and a little pepper to the bowl to remove the fishy smell and enhance the fragrance. Don't add cooking wine when making meat stuffing. Cooking wine doesn't play well in the meat stuffing, which will make the meat stuffing taste strange. When adding salt, you must also pay attention to adding salt after onion, Jiang Shui and meat stuffing are completely mixed. After adding the seasoning, continue to stir with chopsticks to blend the seasoning with the meat stuffing.

5, put some sesame oil in the stirred meat stuffing, so that the meat stuffing is more fragrant. Then beat in an egg and stir it with chopsticks again. The function of adding eggs is to make the meat tender, and the meat stuffing is not easy to hold together. When stirring, continue to stir in one direction until it is completely mixed.

6. Cut the chopped green onion, put it in a bowl, pour in hot oil to stimulate the fragrance of the onion, let it cool, pour it into the prepared meat stuffing, and then stir it in one direction, and the meat stuffing is ready. The minced meat made in this way is tender and juicy, neither firewood nor fishy.