1, hyssop cut off the root, do not cut too much, the standard is to cut off the root of the vegetable, the whole vegetable has not been scattered can be. Remove the rotten leaves.

2, boil water in the pot, put a little oil and sugar, put the hyacinth blanch for about 30 seconds can be fished out, control the water, chopped and spare.

3, add 2 eggs, ginger, soy sauce, cooking wine seasoning in the meat mixture, beat in one direction, the meat mixture can not be too dry, the appropriate amount of water can also be played some water into, but add a little bit of time, otherwise the meat can not be eaten.

4, hyacinth chopped, mixed with half of the cooking oil, half of the sesame oil, to prevent water and over fasting.

5, meat and hyacinth mixed together into dumpling filling, wrapped can be placed in the pot.