1. Because ground meat is too big, if it is used directly, it will affect the quality of "fetching water" and the taste of jiaozi. The bigger the particle, the less water it absorbs, and the smaller the particle, the more water it absorbs. You can cut meat with a knife.

2. After picking and washing celery, blanch it in boiling water until it becomes soft.

3. Take out, cool, and then cut into granules.

4. Onions, Jiang Mo, salt, eggs, monosodium glutamate, and pure pepper powder generally do not include spiced stuffing. Buy your own good quality peppers and grind them into powder with a cooking machine. Add appropriate amount of soy sauce, not soy sauce. Ordinary soy sauce tastes bad and the color is too dark. The soy sauce selected by Lee Kum Kee is very good, fresh enough and just the right color.

If you have time, you can put the prepared stuffing in the refrigerator for more than 30 minutes, which is more delicious.