main ingredients: a catty and a half of pork stuffing

auxiliary materials: half a cabbage, two green onions, one ginger and one egg

seasoning: half a spoonful of pepper powder, half a spoonful of allspice powder, three spoonfuls of oyster sauce, two spoonfuls of soy sauce, half a spoonful of monosodium glutamate and 6g-12g of salt (increase or decrease according to your own taste).

Practice:

1. Chop the pork into pork stuffing, add an egg, half a spoonful of pepper powder, half a spoonful of spiced powder (or one spoonful of seasoning powder specially made in jiaozi), half a spoonful of monosodium glutamate, three spoonfuls of oyster sauce, two spoonfuls of soy sauce and 6g-12g of salt.

2. Use chopsticks to stir the minced meat in one direction, about 3-5 minutes, until the minced meat becomes sticky and strong.

3. Cut the cabbage into fine pieces, put it in a big basin, sprinkle with three spoonfuls of salt and stir well, then marinate for 1 minutes.

4. Squeeze the Chinese cabbage. The surface of the pickled Chinese cabbage has been watered. Put it in gauze and squeeze it hard until it can't be squeezed.

5. Prepare other ingredients, prepare two green onions, some Jiang Mo and the squeezed cabbage, and chop them carefully with a knife.

6. Put the chopped Chinese cabbage stuffing and the prepared pork stuffing in a pot, and slowly stir them with chopsticks until the stuffing becomes sticky and the ingredients are evenly dispersed, and the stuffing is ready.

why pork and cabbage stuffing is not greasy?

Don't mix the meat with whole meat. You can add some vegetables to it properly, which will make it taste better and relieve boredom. In addition, from the nutritional point of view, whole meat is not conducive to digestion, and adding some vegetables will help absorption, which is better for the stomach.