Prepare hot water, divide the onion into two sections, slice the ginger, then put the onion and ginger into hot water and soak for 10 minute, and the onion Jiang Shui is ready.

Second, the practice of pork and green onion dumpling stuffing:

Ingredients: 200g of pork leg, 2g of green onion, ginger 1 small pieces, 20g of pepper, 2g of soy sauce 1 spoon, 2g of thirteen spices, oyster sauce 1 spoon, 2g of salt 1 gram, 2g of chicken essence, and 2g of oil 1 teaspoon.

1, choose a piece of skinless leg meat or pork belly, 7 points thinner and 3 points fatter is the best, and green onions are the best, not all scallions.

2. Soak some onion Jiang Shui with onion segments and ginger slices in advance, and then soak pepper in hot water to cool.

3. Cut the leg meat into pieces, then chop it into minced meat, or put it directly in the meat grinder to ground it.

4. Put the minced meat into a larger pot, add 1 tablespoon soy sauce, 1 tablespoon oyster sauce and 2g shisanxiang in turn, and mix them clockwise.

5, soaked onion Jiang Shui and pepper water mixed together, a little bit into the meat.

6. Cover the mixed meat stuffing with plastic wrap and put it in the refrigerator for 30 minutes.

7. Wash and chop the green onions and put them on the meat stuffing taken out of the refrigerator.

8. Pour in 1 g of salt, 2g of chicken essence, 1 teaspoon of cooking oil and 1 teaspoon of light soy sauce in turn to enhance flavor and freshness, and stir evenly clockwise.

9. The dumpling stuffing is ready.

Precautions: Do not cut the green onions until they are wrapped in jiaozi, because if you cut them early, they will smell like stinky green onions.