jiang bo teaches the method of mixing dumpling stuffing in Beijing tv \

A catty of pointed meat, with half a spoonful of chicken essence, monosodium glutamate and salt and a little sugar. 2 tablespoons and a half of Jiang Mo, 4 grams of soy sauce, 2 grams of cooking wine, thirteen spices, a little black pepper, an egg white, mix well and put it in the refrigerator (put the onion the next day). Do not put oil, use chicken soup or onion and garlic oil (oil: garlic: onion =2:1:1 ratio, fry the oil slowly with low fire after heating, and mix the stuffing after cooling).

Sauced beef and shrimp dumplings: You can use pepper to remove fishy smell, and put 1 yuan pepper and half money aniseed in 4 kg water.