Ingredients: pork stuffing 6 Liang (three parts fat, seven parts lean), Chinese cabbage 1 kg, carrot 3 Liang, green onion 2, ginger 1 piece, soy sauce and oyster sauce 1 spoon, pepper 50, salt, chicken essence and pepper a little, sesame oil 1 spoon.

working methods

Boil Zanthoxylum bungeanum with 100 ml for 30 minutes, put chopped pork stuffing into ginger, add water in Zanthoxylum bungeanum into the meat stuffing three times, stir the meat stuffing in the direction of ten needles, fully absorb water to make it sticky, then add chicken essence, soy sauce, pepper powder and oyster sauce, and mix well. Finally, add sesame oil and mix well for later use.

Wash the cabbage, boil the water in the pot for 1 min, take it out and chop it up, and squeeze the water with gauze.

Chop the scallion, clean the carrot with short silk and cut it into several knives. Squeeze the cabbage and shrimp skin, add salt and salad oil, mix well and let stand for 5 minutes (mixing oil is to seal the water in the vegetables).

Rub the vegetables and meat stuffing evenly by hand (rub it several times to make the meat and vegetables evenly combine into a thick paste).

skill

It is best to chop meat by hand, and vegetables can be added according to your own preferences. Add pepper water to the meat pit to improve the taste, and there will be no hemp taste.