Ingredients: pork 500g lotus white1000g Jiang Mo15g chopped green onion 30g refined salt15g pepper 5g cooking wine 25g monosodium glutamate15g sesame oil 25g refined oil 25g.

Method:

1. Pork is peeled, washed and cut into fine particles; Wash lotus white, cut into fine powder, and mix well with refined oil.

2. Mix the pork with Jiang Mo, chopped green onion, salt, pepper, cooking wine, monosodium glutamate and sesame oil, then add lotus white and mix well.

note:

1. The ratio of fat to lean meat of pork is 4∶6.

2. Lotus white can't be directly added to pork, so it must be mixed with oil before adding.

3. If the ingredients are Chinese cabbage, the Chinese cabbage must be pickled first, and then some water is squeezed out before adding.

Mutton stuffing:

Ingredients: clean mutton 500g leek 250g Jiang Mo 50g chopped green onion 50g pepper 5g eggs 2 refined salt 5g pepper 3g cooking wine15g soy sauce 20g sesame oil 25g peanut oil 25g.

Method:

1. Wash the mutton and chop it into fine particles; Wash leek and cut into fine powder; Zanthoxylum bungeanum is boiled into pepper water.

2. Mix minced mutton with Jiang Mo, chopped green onion, salt, pepper, cooking wine, soy sauce, pepper water and egg liquid, then add sesame oil and peanut oil, and finally add minced chives and mix well.

note:

1. The smell of mutton is heavy, so it is necessary to add pepper water to remove the smell, and at the same time, the dosage of Jiang Mo should be increased.

2. Leek powder should be added last. If there is no leek, celery and coriander can also be used instead.

Beef stuffing:

Ingredients: beef 500g radish 1 000g onion 50g egg1ginger juice 50g tender meat powder 5g refined salt10g pepper 5g cooking wine15g soy sauce 25g monosodium glutamate15g sesame oil 25g refined oil 30g dry starch 50g.

Method:

1. Remove fascia from beef, wash it, grind it into fine velvet, mix it with tender meat powder, cooking wine and refined oil, let it stand for about 40 minutes, then add ginger juice and 250 grams of water and mix it evenly; Peel and wash the white radish, cut it into thick slices, cook it in a boiling water pot, take it out, put it on a vegetable pier and chop it into fine particles with a knife, then wrap it with gauze to squeeze out water; Chop the onion into fine powder.

2. Add radish granules, minced onion and mix well, then add salt, pepper, soy sauce, monosodium glutamate, sesame oil, dried starch and egg liquid and mix well.

note:

1. There should be no fascia in the beef, and the beef should be minced to eat more water and make it tender.

2. Tender meat powder can also be replaced by baking soda powder, but the dosage should not be too much.

3. The white radish in the ingredients can also be replaced by leeks and celery, and if there is no onion, it can be replaced by green onions.

Fish stuffing:

Ingredients: grass carp or mullet 1 treaty1000g pork fat100g leek 300g egg white, 2 refined salts 15g pepper, 5g cooking wine, 25g monosodium glutamate15g chicken essence15.

Method:

1. After the grass carp is slaughtered, it is cleaned, the head and tail, bone spurs and skin are removed, and the clean fish is ground into velvet; Chop pig fat meat into mud; Wash leek, cut into fine particles, add sesame oil and refined oil and mix well.

2. Put the fish head and bones in the pot, add clear water, add pepper, cooking wine and chicken essence, boil on fire until the soup is milky white, and filter off the residue to get the fish soup.

3. Add the fat meat paste into the minced fish and mix well, then add the salt, monosodium glutamate and egg white and stir, add the cold fish soup while stirring until the stirring is strong and the fish soup is finished, and then mix well with the leek.