Big gourd and pork belly are delicious as dumpling fillings. The specific method is as follows:

Main ingredients: 2 zucchini, appropriate amount of pork belly, appropriate amount of salt, and appropriate amount of sugar.

Accessories: appropriate amount of oil consumption, appropriate amount of extremely fresh flavor, appropriate amount of sesame oil, appropriate amount of green onion and ginger foam, appropriate amount of peanut oil, appropriate amount of pepper powder.

1. Wash the zucchini and cut it into pieces.

2. Chop it into pieces and mash it directly with a vegetable cutter.

3. Pour out the water and set aside for later use.

4. Add minced meat, salt, peanut oil, sesame oil, oil, sugar, pepper powder, onion and ginger.

5. Stir vigorously in one direction clockwise, and set aside to let the flavor settle.

Notes on making gourd fillings

1. Material selection: Choose fresh gourds. The gourd should appear intact, with a smooth surface and no odor. Also, make sure the gourd does not have any chemical pesticides or other harmful substances added to it.

2. Cleaning: Clean the gourd thoroughly to remove dust and dirt on the surface. You can use clean water to scrub gently, do not use soap or detergent to avoid adverse effects on the gourd.

3. Cut and hollow out: Cut the gourd into appropriate size, and then hollow it out with a spoon or other tools. Make sure the flesh and seeds are completely removed from the inside of the gourd for later filling.

4. Fillings: You can choose suitable fillings according to personal taste, such as glutinous rice, five kernels, red beans, etc. When filling, fill the gourd evenly and tightly to ensure that the inside of the gourd is filled with fillings.

5. Cooking: After stuffing, heat and cook or steam the gourd. The time and heat must be controlled properly to ensure that the gourd filling is cooked thoroughly and tastes good.