Materials required for mixing pork stuffing: pig front yard, soybean oil, salt, oil consumption, onion, ginger, soy sauce, soy sauce king, thirteen spices, white sugar, chicken essence, pepper, aniseed, cold water,
The first step is to mix the meat with dumpling stuffing, preferably with pig's front leg meat, also called "front slot meat". Because the hind leg meat is tender, smooth and delicate, it is very suitable for stuffing, jiaozi and steamed buns. Secondly, the hind legs are fleshy and thick, and it is not easy to get tired and get old. The front leg meat is slightly weak. The ratio of lean meat to fat meat in pigs is 8: 2.
Step 2: Prepare seasoning, put pepper and aniseed into a bowl, and soak in warm water for 20min. After the time, you don't have to pick up peppers and aniseed. Chop onion and ginger, add soybean oil to the pot, heat the soybean oil until it smokes, turn off the fire and set aside after the oil cools. Soybean oil is peanut oil, which tastes like peanut oil as soon as it is mixed. Refining is necessary, but refining with edible oil is not necessary.
The third step is to peel the raw pork, cut it into pieces first, and then chop it into minced meat. Chopping it by hand will be better than chopping it with a meat grinder. Then put ginger foam into the meat stuffing, and chop ginger foam into the meat stuffing together to remove the fishy smell of the meat. When mixing stuffing, you don't need to put cooking wine to remove the fishy smell. Rice wine can generally remove the fishy smell of pork after volatilization, and it is wrapped in jiaozi, which cannot be volatilized and has no effect.
Step 4, put the meat stuffing into a pot, knock in an egg, and then pour in salt, soy sauce, oil consumption, sugar, thirteen spices and chicken essence. Stir in one direction with chopsticks until the meat is sticky.
Step 5, stir the minced meat in one direction with chopsticks, and at the same time, pour it into the Jiang Shui and keep stirring. Jiang Shui doesn't need to pour it once, but it needs to be poured in three times. After the first time, mix the water into the meat stuffing and add it for the second time until all the water is mixed into the meat stuffing. Stir in one direction, don't stir around, it's very easy to let the water out.
Finally, add onion and soybean oil, then add onion and oil. Oil can seal the salt and water in the meat stuffing, so that vegetables and fruits are not easy to pickle when mixed. Stir in one direction, stir the oil into the meat stuffing, the meat stuffing will be stirred evenly, and put it in the refrigerator for 20-30 minutes, so that the meat stuffing and all seasonings can be fully combined and marinated. The meat stuffing made by that method is full of flavor and has no fishy smell. When the time comes, remove the meat stuffing and mix it with your favorite vegetables or edible fungi to make jiaozi, which is also suitable for mixing wonton stuffing.