First, put the sandwich meat into a container, then add minced onion and ginger, cooking wine, soy sauce, sugar, salt, monosodium glutamate, pepper and white sesame (several seasoning materials need to be added several times, so just add a small amount at first).

Mix the seasoning evenly with a wooden shovel, then add a proper amount of ice water and stir the meat stuffing with a blender (ice water should also be added several times, and a small amount should be added several times).

After adding water every time, stir the minced meat with a blender, then add seasonings, then stir the minced meat with a blender until it is sticky, then add a little water, and so on until more than half a bottle of mineral water is added.

Then take out the jelly, pour it in, and mix it with a blender (my method is Nanxiang stuffing mixing method, which directly mixes the jelly and the meat. In some places, it is also done separately, that is, the meat and the jelly are separated, and then a little meat is added when wrapping, and then a piece of jelly is embedded in the meat, and then wrapped. The ratio of the jelly to the meat is about 0.5:1).

Then, in the final stage, add a proper amount of sesame oil and mix it with a blender. At this time, the meat stuffing is semi-liquid, so it is very difficult to wrap a small cage. Unless you are a top pastry chef, you can ignore all obstacles, like us ordinary people, and be conservative. After you put it in the refrigerator, you can take a little meat stuffing and steam it to taste it. First, you can taste it. Second, you can determine whether it is good. If it tastes loose, then you can.