The delicious long bean curd pork filling practice is as follows:

Tools / ingredients: ginger, millet chili, pepper, salt, soy sauce, soy sauce, sesame oil, pepper oil, long bean curd, knife, dumpling skin.

1, a small piece of ginger, finely chopped; millet chili 4, cut into circles and then chopped spare.

2, the meat in the basin, add ginger, millet chili, pepper, salt, pour the right amount of soy sauce, a little soy sauce, sesame oil or pepper oil, mix well, placed aside to marinate in flavor.

3, long bean curd clean, dry water control knife cut into grains, and then use your hands to press the two ends of the knife, two hands with a see-saw like the two ends of the knife down and up and down, the bean curd grains chopped a little bit finer. If you chop them directly, they will easily pop out all over the place, so this method is perfect. Don't chop them too finely, they are very satisfying, crunchy and flavorful when they are a little grainy.

4, long beans clean, dry water control knife cut into grains, and then use your hands to press the ends of the knife, two hands with a see-saw like the two ends of the knife fall and fall, will be slightly finer beans. If you chop them directly, they will easily pop out all over the place, so this method is perfect. Don't chop them too finely, they are very satisfying, crunchy and flavorful when they are a little grainy.

5. Take a dumpling skin, put enough filling into it, and wrap it into your favorite shape, paying attention to the seal and pinching it tightly.