2. Choice of meat: It is best to choose fat and thin front sandwich meat or pork belly. Generally, the ratio of fat to thin is 3:7 or 4:6. I think it is best to choose 2:8 or 3:7 if the meat is simply stuffed with chopped green onion, and 4:6 if a lot of vegetables are needed, which is more fragrant. Of course, it should be adjusted according to your own preferences.

3. Use of seasoning: The seasoning product and dosage are very important. We generally choose soy sauce, salt, sesame oil, onion and ginger, etc. Because water is added to the meat stuffing, the order of seasoning is also very important. Before adding water, soy sauce salt and ginger should be put first. Generally, 500 grams of meat stuffing should be put10 ~/kloc. Water must be added after seasoning, otherwise the seasoning can't penetrate into the flavor, and it doesn't stick when stirring, and the meat stuffing doesn't taste. It is best to use 70 grams of soy sauce and 30 grams of extremely fresh soy sauce for soy sauce. Mix the meat stuffing with salt and soy sauce.

4. Treatment of ginger: 20 grams of ginger is cut into fine powder. If it is a good stuffing, it can be wrapped immediately, then ginger and onion can be mixed into onion ginger paste with a spoonful of water. However, if it is not wrapped immediately, it is best to put chopped green onion when wrapping, otherwise the meat stuffing tastes bad ~ ~ ~ ~ I wrapped pork and cabbage stuffing, and I used to put some chopped dried seaweed or shrimp skin in the cabbage stuffing. This must be decided according to my own taste.