Accessories: half a cabbage, two green onions, one ginger and one egg.

Seasoning: half a spoonful of pepper powder, half a spoonful of spiced powder, three spoonfuls of oyster sauce, two spoonfuls of soy sauce, half a spoonful of monosodium glutamate and a proper amount of salt.

Chop the pork. Add an egg to make the filling tighter. Half a spoonful of pepper powder, half a spoonful of spiced powder (or a spoonful of special seasoning powder in jiaozi), half a spoonful of monosodium glutamate, three spoonfuls of oyster sauce, two spoonfuls of soy sauce and a proper amount of salt.

Step 2, stir the meat stuffing in one direction with chopsticks for about 5 minutes until the meat stuffing becomes sticky and thick.

Step 3, cut the cabbage into thin slices, the finer the better, put it in a big pot, sprinkle with three spoonfuls of salt and stir well, then marinate for 10 minute.

Step 4: there is water on the surface of sauerkraut, put it in gauze and squeeze it hard until it can't be squeezed out.

Step 5: Carefully chop two green onions, Jiang Mo and the squeezed Chinese cabbage with a knife, so that the ingredients are completely mixed.

Step 6, put the chopped Chinese cabbage stuffing and the prepared pork stuffing into the pot, and slowly stir with chopsticks until the stuffing becomes sticky and the ingredients are evenly dispersed, and the stuffing is ready.