1. Ingredients: front leg meat, an egg, and wonton skin.

2. Seasoning: spring onion, ginger, star anise, pepper, pepper, soy sauce, oyster sauce, lard, chicken essence, chili pepper with red oil, pepper noodles and edible salt.

3. Chop the pig's front leg meat (front clip meat). The pig's front leg meat is fat and thin, so that the meat stuffing will not be firewood. It is recommended to chop the minced meat with a knife, so that the minced meat tastes grainy and tastes better. The minced meat wrapped by the machine is not so tight, but it will be buckled if it tastes big, but it can really save a lot of things.

4. Prepare the onion Jiang Shui. Soak the onion, ginger, star anise and pepper in boiling water for 1 minutes and let it cool before use.

5. Add salt, pepper, soy sauce and oyster sauce to the meat stuffing, and beat it in one direction with your hands or chopsticks. During the beating process, add onion and ginger water to the meat stuffing three times (adding ginger and onion water three times is the key to make the meat stuffing moist but not firewood, which makes the meat stuffing more tender and juicy), then add a raw egg and continue to beat it evenly, then add a handful of chopped green onion, a little ginger rice, and then pour it on.