1. Onion treatment: 500g onion, a spoonful of salt?

a. Wash and dice the scallions and put them in a pot;?

b. Add a spoonful of salt and mix well and let stand for 10 minutes;?

c. Knead the onion with your hands;?

2. onion and ginger water modification: onion and ginger 20g each, 200g of water (role of removing the fishy flavor of pork)?

The onion and ginger patted into the container, add water, hand rubbing and kneading to make the onion and ginger juice dissolved in water, filtered off the onion and ginger that is the onion and ginger water.

3. the treatment of fresh meat: 200g of fresh meat, soy sauce, salt, sugar a number of?

a. Grind the meat, according to personal taste, add soy sauce, salt, sugar, mix well;

b. Take 1/3 of the onion and ginger water poured into the meat, in the same direction, stirring vigorously;

c. And then add the rest of the onion and ginger water in two parts, so that the meat mixture stirring vigorously.

4. Stir the onion stuffing with the fresh meat stuffing evenly, that is the pork and onion stuffing.

Types of dumpling filling:

One, mutton filling

Raw materials: 500 grams of net mutton leeks 250 grams of 50 grams of minced ginger, 50 grams of minced scallions 50 grams of peppercorns 5 grams of eggs, 5 grams of refined salt, pepper 3 grams of wine 15 grams of soy sauce 20 grams of 25 grams of sesame oil, 25 grams of peanut oil

Mechanics:

1. Mutton cleaned and chopped finely; leeks cleaned and cut finely; pepper. Chop finely; pepper with boiling water into pepper water.

2. Minced lamb with minced ginger, minced scallions, salt, pepper, cooking wine, soy sauce, pepper water, egg mixture, and then add sesame oil, peanut oil and mix well, and finally add the end of the leek and well into.

Note:

1. Mutton stench is heavy, it must be added to the pepper water in order to remove the stench, but also should increase the amount of ginger.

2. Chives should be added last. If there is no chives, can also use celery, parsley instead.

Two, fish stuffing

Raw materials: large grass carp or fish 1 about 1000 grams of pork fat 100 grams of leeks 300 grams of egg white 2 salt 15 grams of pepper 5 grams of wine 25 grams of monosodium glutamate 15 grams of chicken 15 grams of sesame oil 25 grams of refined oil 30 grams

Measurement:

1. Grass carp slaughtered and treated clean, remove the head and tail, bone spurs and skin, take the net fish meat stranded into a mush. Take the net fish meat stranded into mush; pig fat meat chopped into mud; chives choose to wash, cut into fine grains, add sesame oil, refined oil mix well.

2. Fish head, fish bones into the pot, mixed with water, add pepper, cooking wine, chicken essence, simmer until the soup color milky white, filtered material residue, that is, into the fish soup.

3. Fish puree add fat meat puree and well, and then add refined salt, monosodium glutamate, egg whites, stirring while adding cold fish soup, until stirring vigorously and fish soup added, next and leek grains mix well, that is, into.

Note:

1. Fish must be removed from the bones and spines to ensure the safety of consumption. It is best to use larger fish or fish with fewer bones and spines.

2. Both the minced fish and the mashed fatty meat should be finely grated to be able to eat more water and the filling will be tender.

3. Chives should only be added last.

Three, three fresh filling:

Raw materials: 200 grams of fresh shrimp, 100 grams of sea cucumber 150 grams of asparagus 200 grams of pork front folder 10 grams of ginger 20 grams of scallion knots 20 grams of ginger 20 grams of scallion minced 50 grams of egg white 1 salt 10 grams of pepper 3 grams of wine 30 grams of monosodium glutamate 10 grams of chicken 10 grams of sugar 10 grams of oil 25 grams of soup 350 grams

Means:

Means:

1. p>

1. Shrimp cleaned and chopped into mud, add refined salt, egg white and stir well; hair of the sea cucumber into the pot, plus ginger, scallion, wine, chicken essence, broth fed into the flavor, fished out and cut into fine grains; asparagus cut into fine grains into a pot of boiling water blanch a water fished out.

2. Pork front folder meat peeled and cleaned, twisted into a puree, add salt, pepper, cooking wine, sugar, monosodium glutamate and the right amount of water and stir evenly, then add shrimp puree, seaweed sea cucumber particles, asparagus particles, ginger, green onion, sesame oil and well, that is, into. [1]

Four, sea intestines and leeks stuffed

Materials: sea intestines, leeks, peanut oil, salt, soy sauce

Practice:

1, live sea intestines cleaned of offal and mucus, scalded with boiling water, fished out of the water control and cut into small segments

2, leeks choose to wash and control and chopped