Tools/Materials: 500g mutton, 300g sauerkraut, 0/00g coriander/kloc-0, 50g scallion 1 root, 30g ginger, 2 tablespoons oyster sauce, 3g salt, 2 tablespoons soy sauce, appropriate amount of cooking wine, sesame oil, pepper and chicken essence.

1. Wash the mutton, tear off the white fascia and chop it into minced meat with a knife. You can chop it up if it's troublesome.

2. Add a proper amount of salt and soy sauce to the meat stuffing and stir it clockwise for 5 minutes with chopsticks to make the meat stuffing thicker.

3, pour some water into the pot, add a spoonful of pepper, simmer for 5 minutes, filter out the pepper and leave water for later use. Add an appropriate amount of cooking oil to the pot, add an appropriate amount of pepper, fragrant leaves and ginger, fry them over low heat, remove them, and let them cool for later use.

Wash the sauerkraut with water, and it will be less sour. Then squeeze out the water by hand and chop it with a knife. Cut some chopped green onion, chopped green onion and Jiang Mo.

5. Pour the cooled pepper moisture into the mutton stuffing for many times and stir it evenly with chopsticks to make the meat stuffing absorb moisture, which can not only remove fishy smell, but also make the meat stuffing more tender and juicy. I wish the meat was full and shiny. Don't add too much pepper water, or the meat stuffing will be too thin to wrap. Add another spoonful of seasoning oil, stir well and marinate for 30 minutes.

6. Add sauerkraut, chopped green onion, chopped green onion and Jiang Mo, then add appropriate amount of salt, white pepper and spice oil, and stir evenly with chopsticks.