1. Method 1 of three fresh meats:

Ingredients: 200 grams of pork, 400 grams of chopped chili, 4 to 5 cloves of garlic, 1 tomato, and 1 tsp of household sauce.

Method: Chop everything very finely, and the meat also needs to be chopped very finely. When the color of the meat turns white and a little bit red, it is just right when it is out of the pan. Stir-fry the garlic and chili first, and it will be fragrant. Just come out, put a little water, warm water, don't put too much, just one-third of the paper cup you usually use. Put the stir-fried meat in, turn on the high heat, add the right amount of salt, the right amount of MSG, grass fruit noodles Just the right amount. Ready in 10 minutes.

2. Method two of three fresh meats:

Ingredients: Main ingredients: 300g frozen shrimp, 400g flour; auxiliary ingredients: a piece of pork, an appropriate amount of leeks, half a green onion, half a spoon of light soy sauce , half a spoon of oyster sauce, an appropriate amount of cooking wine, an appropriate amount of pepper powder, and 1 spoon of sesame oil.

Method: Mix the noodles, cover with a damp cloth and let rise for half an hour. Thaw the shrimps, devein them and chop the meat into small pieces.

Marinate the shrimps with cooking wine and salt for 20 minutes.

Pour the shrimp (even the marinated cooking wine) into the pork and mix well. Add light soy sauce, oyster sauce, chopped green onion, chicken essence, pepper powder, sesame oil and salt and stir in one direction. Add oil and mix well. Wash and drain the leeks, chop them into pieces, and put them into the meat filling. Spread a spoonful of oil on the leeks to catch the water. Mix well. Knead the dough and roll it out. Wrap with stuffing. Boil the water and cook the dumplings for about 7 minutes, then remove.

3. Three-meat fresh dumplings

Main ingredients: 500g pork filling, 200g fresh shrimps, 90g water-coated black fungus, 100g eggs, 120g leeks, 150g water, 5g salt, mushroom essence 10g, 10g seafood soy sauce, appropriate amount of ginger, 500g flour, 250g water.

Method: hand-chop pork stuffing, add minced ginger, five-spice powder, pepper and soy sauce, then add 150 grams of water 5-6 times, stir thoroughly in one direction after each addition of water until water becomes Add the next meat after it is completely absorbed. After the water is completely added, continue to stir in one direction until the filling is strong and the eggs are fried into small pieces. Peel the shrimps and remove the shrimp threads. Add a little pepper and rice wine and marinate for 15 minutes. Chop the watery black fungus and chop the leek tops. You can also cut the eggs slightly. Add the chopped eggs and black fungus to the meat filling evenly and evenly. Marinate Use kitchen paper to absorb excess water from the good shrimps. Cut the shrimps into cubes and add them to the filling. Put the filling aside and add the leeks. Mix the leeks evenly with sesame oil to lock in the moisture of the leeks. Stir gently until evenly mixed. Mix the flour with water to make a relatively hard dough, divide it into about 7 grams, roll it into a dough and wrap it in the filling. Wrap and cook.