Ingredients: 65438kg black pork hind legs, 2 leeks, black tiger shrimp 12 (less), Jiang Mo, 4 or 5 shallots, 3 eggs, salt, soy sauce: oyster sauce: steamed fish with black soy sauce 3: 1:2: 1.
1, ground, ground ginger and leek. You can also use meat stuffing directly. Don't grind your meat too badly and turn it into minced meat. That kind of meat doesn't smell good.
2. Beat three eggs for later use, and add half an eggshell of cold water to mix well.
3. black tiger shrimp peeled the shrimp line and cut it into pieces for later use. There were only eight in the picture, but later four or five were put out because there were too few.
4. Pour the soy sauce, light soy sauce and steamed fish soy sauce in the ratio of 3: 1:2: 1, cover with half a cup of cooking wine, and then add a proper amount of salt. The salt content needs to consider the salinity of all the seasonings in front. If the color is not enough, the proportion of soy sauce can be increased to 2. Steamed fish and soy sauce are not necessary.
5. Stir evenly in one direction.
6. Pour a proper amount of salad oil into the wok, add a little pepper, then remove the pepper and pour the hot oil into the stuffing to cook. Pepper must not be burned. If it turns black, the filling will smell burnt. Continue to stir evenly.
7. Put fried eggs in the pan and break them up. As long as there is no obvious egg liquid, you don't need to fry it too hard.
8. Pour in the stuffing.
9. Stir well.
10, shrimp is also poured into the stuffing, and continue to stir evenly clockwise.
1 1. Finally, cut the washed leek into sections and pour it into the stuffing bit by bit until it is completely stirred evenly, and then continue to stir in one direction.
12, after mixing the stuffing.
13, and then you can package jiaozi. I won't go into this part of jiaozi. There are many tutorials on how to package jiaozi beans. Video will be more intuitive than pictures. It's hard for me to make videos at the same time as jiaozi.
14, cooking jiaozi. The picture shows the state of jiaozi's fast ripening. This time, it's according to the standard of thin skin and big stuffing, so jiaozi's bag is very big ... Only a dozen pieces can be put on a plate.
15, cooked in jiaozi.
16, go.