Ingredients: pork and cabbage

Accessories: ginger, onion, spiced powder, soy sauce, oyster sauce, chicken essence.

1. Cut pork into small pieces (the ratio of fat to thin is 3: 7, or the ratio of fat to thin can be 4: 6). Chop ginger directly into minced meat with a kitchen knife. Wash and chop the green onions. If you don't want to chop it, it's easy to add it directly to the meat grinder.

2. Pour out minced meat, add spiced powder (optional), soy sauce and oyster sauce and mix well. Let it stand for a while to taste (there is no need to fetch water, because Chinese cabbage has more water). Remember, the whole process should be stirred in one direction, and the stirring time is proportional to the taste.

3. Wash and drain the cabbage, first cut it from the middle, then separate the cabbage stem from the leaves, cut the cabbage stem into thin strips vertically, and then cut it into thin dices horizontally. The leaves are chopped in the same way and mixed with vegetable oil evenly without water.

4. Add diced cabbage to the meat and mix well. Add chicken essence and mix well. Add the onion.

5. Add cooked rapeseed oil and stir well, or add sesame oil and salt and stir well, so that the oil is wrapped and it is not easy to come out. Note: Do not add salt alone to kill the water in cabbage. Just now, there was no water in the meat stuffing, so the water in the cabbage was covered with meat. jiaozi juice is delicious.