Beef and mutton dumplings stuffing

Ingredients: 200g beef stuffing and 200g mutton stuffing.

Seasoning: salt, 2 tablespoons light soy sauce, soy sauce 1 tablespoon, oyster sauce 1 tablespoon, pepper 1 teaspoon, sesame oil, chicken essence 1 teaspoon, and five perfumes 200g.

working methods

Step 1: First, make five kinds of perfume water. The materials needed for spiced water are: 1 teaspoon of pepper, 1 aniseed, 2 fragrant leaves, 1 small piece of cinnamon, 1 small pinch of fennel and 2 bowls of water. Put the water in a pot and bring it to a boil. Add all the ingredients. After boiling, turn to low heat and cook for 3-5 minutes. Don't move after turning off the fire. Let the ingredients stew for a while to stimulate the fragrance and use it after cooling.

Step 2: Prepare some chopped green onion and Jiang Mo. It's better to have more chopped green onion, and put more chopped green onion, so the stuffing is more fragrant.

Step 3: add 200 grams of pentaperfume to the meat stuffing and stir vigorously in one direction. You can see that the meat stuffing of Wuxiang has become very soft, and now the meat stuffing can't wrap jiaozi. Continue to add salt, soy sauce, soy sauce and oyster sauce.

Step 4: Continue to stir in one direction. Due to the osmotic pressure of salt, you can see that the meat stuffing becomes a little thick after mixing.

Step 5: Then add chopped green onion, Jiang Mo, pepper, sesame oil and chicken essence, and stir evenly in the same direction again. When mixing minced meat, you must remember to stir in one direction, not back and forth. Minced meat is easy to "slack off", that is, it forms soup and does not stick to hands.