800g of mutton stuffing, 700g of green onion, appropriate amount of oyster sauce, a small amount of soy sauce, appropriate amount of chicken essence, appropriate amount of salt, a little sugar, appropriate amount of rattan pepper oil, appropriate amount of Jiang Ye and star anise, and appropriate amount of peanut oil.

Method for making mutton and onion jiaozi

Prepare mutton stuffing, and the meat stuffing should be fat and thin.

First, add appropriate amount of oyster sauce and soy sauce to enhance the umami flavor, and then add a small amount of salt, sugar and chicken essence to highlight the umami flavor.

Pepper oil and mutton are a perfect match. You can put more pepper and hemp if you like.

Deep-fry a proper amount of onion and ginger leaves with peanuts, slowly fry them with low fire, then remove the spices and discard them.

Seasoning oil must be cooled to room temperature before adding meat stuffing.

Because the method of filling with spice oil is more fragrant and moist, at this time, while beating the meat stuffing hard, the meat stuffing keeps beating hard in one direction to make the meat stuffing firm and elastic.

Finally, put the green onions, cut them and put them before wrapping them in jiaozi, which can keep the fresh flavor of the green onions.