Tools/materials: leek, pork, carrot, ginger, onion, salt, soy sauce, soy sauce, chicken essence, meat grinder, knife, water, oil and basin.

1, clean the lean pork, cut it into small pieces, season it with onion, ginger, salt, soy sauce, soy sauce and chicken essence, and grind it into tender meat stuffing.

2. Wash, drain and chop leeks. Add some chopped carrots and mix well with cold cooked oil. The leek treated in this way is not easy to produce soup.

3. Pour the prepared meat stuffing and leek together and mix well, and the leek meat stuffing is ready.

Selection skills of leek

1, look at the leaves

When buying leeks, you can have a look at the leaves of leeks. According to the width and fineness of leek leaves, it can be divided into broad-leaved leek and fine-leaved leek. Broad-leaved leek leaves are lighter in color and taste better. Leek with thin leaves is rich in fiber and tastes strong, but it tastes a little worse. So when buying leeks, you can choose according to your own taste.

Step 2 look at the roots

When buying leeks, you need to choose the roots of leeks to be flat and long. The length of root is the white length of leek root. The greener the leek leaves, the fresher the leek.

3. Look at the leaves with the roots of leeks.

When picking leeks, hold the roots of leeks and stand up to see the leaves of leeks. If the leaves of leek are not drooping, it means that leek is fresh and can be bought. How the leek leaves droop indicates that the leek is not fresh and it is not recommended to buy it.