◆ Staple food: 500g of mutton stuffing.

◆ Materials and water production: 1 large bowl of water, 1 teaspoon of pepper, 1 teaspoon of anise, 1 teaspoon of fennel,/cloc-0/piece of cinnamon and 2 pieces of fragrant leaves.

◆ Accessories: feed water 180g, scallion 1, ginger 1.

◆ Seasoning: 3 tablespoons of cooking wine, appropriate amount of salt, pepper 1 tsp, soy sauce 2 tsp, soy sauce 1 tsp, half a tsp of sugar, appropriate amount of sesame oil, chicken essence 1 tsp.

-Production steps-

Make feed water first. Put all the ingredients in the feed water into the pot, turn to low heat after the fire boils, cover the pot and stew for 5 minutes. Filter out the seasoning residue, and the rest is the feed water for our mutton stuffing. Don't underestimate this bowl of seasoning water, it is the "baby" of mutton stuffing to remove fishy smell and enhance fragrance.

While waiting for the water to cool, you can prepare vegetables for jiaozi. Prepare 500 grams of mutton stuffing, take out about 180 grams of feed water, and add a small amount to the mutton stuffing several times. Be careful not to add it all at once. Stir in one direction while pouring, clockwise or counterclockwise, as long as you don't stir back and forth. Add a part of the feed water when the meat stuffing is eaten. Don't worry. Add it slowly.

You can stir with two pairs of chopsticks like me, without any effort. Don't add too much water, but be sure to add a small amount many times.

Now start adding all the seasonings, 2 tablespoons of light soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of pepper, 3 tablespoons of cooking wine and half a tablespoon of sugar, and continue to stir in the same direction. The purpose of adding a little sugar is not to increase sweetness, but to make mutton stuffing more delicious, because sugar has a refreshing effect.

Now you can add chopped green onion and Jiang Mo, and then pour sesame oil on chopped green onion and Jiang Mo. Mix sesame oil with chopped green onion and Jiang Mo first, and then mix with mutton stuffing. The mutton stuffing made in this way completely removes the fishy smell of mutton and has only a fresh flavor.

Tips for making: when mixing minced meat, you must follow one direction, and you can't mix it back and forth. After adding the onion and ginger powder, it should also be stirred in one direction. Don't continue stirring after mixing evenly. Over-stirred minced meat will be "loose", that is, it looks very loose and sticky, and jiaozi will produce soup. The mutton stuffing made is very sticky and gelatinous, and even sticks to chopsticks, so that no vegetables will produce soup and there is no fishy smell.