500g of alfalfa

200g of pork

2 eggs

1 green onion

Slightly ginger

Slightly pepper

Slightly salt

Slightly soy sauce

Slightly sugar

Steps 1

Alfalfa needs to be washed. Choose the tenderest tip of the alfalfa, rinse it several times and then soak it in cool water. Then boil water and scald the washed alfalfa. The scalded alfalfa will have much less than when it is fresh ~ when the alfalfa has cooled down, chop it with a knife. It's best to mince it a bit, the alfalfa will be watery in the process. Squeeze it in your hands ~ to remove some of the water. I didn't have any pancetta at home, so I took some pork shank and fat. Wild vegetables will be dry, if the meat is not fat, eating affects the taste.

Step 2

Minute the pork leg and set aside ~ when mixing the dumpling filling, veggies and meat should be mixed separately ~ mixed separately and then mixed.

Step 3

Minced green onion and ginger should be prepared in the meat filling ~ After blanching the minced green onion and ginger in hot oil, add seasonings, salt, pepper, sugar and soy sauce. Clockwise stir ~

Step 4

Mixed alfalfa need minced green onion ~ I here use oil to pork fat into oil residue and splashed on the green onion. The fat should be chopped a bit ~ it can increase the flavor of the dumpling filling. After the oil is poured, add salt ~ eggs (that is, raw eggs, directly beaten in) ~ stir clockwise ~

Step 5

Mix the meat and vegetable fillings in the process, also stir clockwise. Taste the salt flavor at the end and adjust it. The process of mixing the noodles was not filmed either, just like regular dumpling wrapping. We like our dumpling skins to be stronger, so we add a bit of salt when mixing the dough.