Ingredients:
Pork, cabbage, pepper water, green onion.
Seasoning:
White sugar, salt, ginger powder, oyster sauce, soy sauce, oyster sauce, fresh chicken juice.
Practice:
1, prepare 500g foreleg pork, it is best to have three parts fat and seven parts lean, so it is recommended to grind the meat yourself, which is clean and hygienic. Then add 5g of pepper powder, 5g of sugar, 5g of ginger powder, 0g of oyster sauce10g, 30g of soy sauce, 60g of cooked oil and 5g of chicken juice15g, and stir evenly clockwise.
2. To deal with the fishy smell of meat stuffing, let's not use cooking wine, but use pepper water, about 30 pieces of pepper, and soak it in about 50 grams of hot water until it gets cold.
3. Repeat for 3-4 times, and pour 50 grams of pepper water into the meat stuffing. For specific operations, pour an appropriate amount of pepper water and stir it clockwise with chopsticks until the meat stuffing is completely absorbed, and then pour it into the next time until it is completely absorbed. Stir in one direction all the time.
4. After being stirred, the meat stuffing will become delicious and firmly hold into a meat ball. The pepper water can also remove the flavor and increase the fragrance. After being stirred, it is thick and elastic, full of gum and very elastic. This process takes about 10 minute, and the arm will be slightly tired. Cover it with a layer of plastic wrap and put it in the refrigerator for one hour. 5. The next step is relatively simple. The Chinese cabbage is peeled off from the outer layer, cleaned, cut into pieces, added with a spoonful of salt, stirred evenly, and marinated for about 30 minutes.
6. When the time is up, prepare a clean filter cloth, wrap the cabbage and drain the excess water.
7. Prepare three green onions, weighing about120g, cut into pieces, and add them to the meat stuffing. The green onions must be put last, and the fresh flavor is enough. Don't put them when curing the meat stuffing.
8. In the same old way, start to stir clockwise, so that the minced meat and chopped green onions can be fully integrated.