Pork Filling

Raw Material: Pork 500 grams of lotus white 1000 grams of ginger 15 grams of shallots 30 grams of salt 15 grams of pepper 5 grams of wine 25 grams of monosodium glutamate 15 grams of sesame oil 25 grams of refined oil 25 grams of oil

Preparation:

1?Pork skinned and washed, cut into fine grains; Lotus white washed, cut into fine powder, and then mixed with refined oil. finely chopped, and then mixed with refined oil.

2? Pork particles with ginger, green onion, salt, pepper, cooking wine, monosodium glutamate, sesame oil, and then add the lotus white and even into.

Note:

1?The ratio of fat and lean pork is 4:6.

2?Lotus white can not be added directly to the pork grain, it must be mixed with oil before adding.

3?If you use Chinese cabbage as an ingredient, you must first marinate the cabbage and squeeze out some of the water before adding it.

Lamb stuffing

Raw materials: 500 grams of net lamb leeks 250 grams of ginger 50 grams of shallots 50 grams of pepper 5 grams of eggs 2 salt 5 grams of pepper 3 grams of wine 15 grams of soy sauce 20 grams of sesame oil 25 grams of peanut oil 25 grams of

Mechanisms:

1?Mutton cleaned and minced; leeks cleaned and chopped finely; peppercorns soaked into peppercorns with boiling water.

2?Minced lamb with minced ginger, minced scallions, salt, pepper, cooking wine, soy sauce, pepper water, egg mixture, and then add sesame oil, peanut oil and mix well, and finally add chives and well into the end.

Note:

1?Mutton stench is heavy, it must be added to the pepper water in order to remove the stench, but also should increase the amount of ginger.

2 leeks should be added last. If there is no chives, can also use celery, parsley instead.

Beef stuffing

Raw materials: 500 grams of beef 1000 grams of carrots 50 grams of onions 50 grams of eggs 1 ginger 50 grams of tenderloin 5 grams of salt 10 grams of pepper 5 grams of wine 15 grams of soy sauce 25 grams of monosodium glutamate 15 grams of sesame oil 25 grams of refined oil 30 grams of dry starch 50 grams

Measurement:

1?Beef to remove the sinews, cleaned, stranded into a fine velvet with Tender meat powder, cooking wine, refined oil and mix well, let stand for about 40 minutes, and then add ginger juice and 250 grams of water and mix well; white radish peeled and washed, cut into thick slices, into the pot of boiling water to cook and then fish out, put on the pier with a knife chopped into fine particles, and then wrapped in gauze, squeezing out the water; onion chopped finely.

2?Beef puree add radish grains, onion and evenly, and then add salt, pepper, soy sauce, monosodium glutamate, sesame oil, dry starch, egg mixture, that is, into.