The seasonings of mutton stuffing are: onion, ginger, thirteen spices of Wang Shouyi (appropriate amount), pepper, cooking wine, soy sauce, sesame oil, salt, chicken essence, pepper, soy sauce, sesame oil and peanut oil. The flavor characteristics of mutton stuffing jiaozi are mainly reflected in its stuffing center, so the quality and taste of jiaozi will be directly affected by the preparation of stuffing. To make jiaozi with different flavors, the key is to master the making methods of various fillings.

Ingredients: 500g clean mutton, 250g leek, 50g Jiang Mo, 50g chopped green onion, 5g pepper, 2 eggs, 5g refined salt, 3g pepper,15g cooking wine, 20g soy sauce, 25g sesame oil and 25g peanut oil.

Method for making mutton stuffing:

1, mutton is washed and chopped into fine particles; Wash leek and cut into fine powder; Zanthoxylum bungeanum is boiled into Chili water.

2. Mix minced mutton with Jiang Mo, chopped green onion, salt, pepper, cooking wine, soy sauce, pepper water and egg liquid, then add sesame oil and peanut oil, and finally add chopped leek and mix well.

Precautions:

1, mutton has a strong smell, so it is necessary to add pepper water to remove the smell, and at the same time, the dosage of Jiang Mo should be increased.

2. Leek powder should be added last. If there is no leek, you can also use celery and coriander instead.