Raw materials

Main ingredients

Four, leeks, pork belly, zucchini

Accessories

Onions, ginger, Light soy sauce, cooking wine, pepper oil, salt, MSG

Method

1. Add water to flour, knead into a smooth and soft dough, cover with a damp cloth, and bake for 30 minutes, the longer The better.

2. Cut the pork belly into small cubes and chop into minced meat. Finely chop onion and ginger. Select the leeks, wash them and chop them into small pieces. Peel the zucchini, remove the pulp, grate it into shreds with a cymbal, then chop it into pieces, squeeze out the water, and don't make it too dry. (I use this kind of older zucchini, which is better for stuffing and has less water.)

3. Pour pepper oil and cooking wine into the pork stuffing, spread the meat stuffing, and mix uniform.

4. Pour in the chopped green onion and ginger, a teaspoon of salt, MSG, and light soy sauce, and mix well.

5. Pour chopped leeks, zucchini and a teaspoon of salt into the mixed meat filling, and continue to mix well.