1 Prepare shrimps first. Here, you'd better buy your own shrimp. Shrimp peeled by oneself tastes better. Some friends think live shrimp is a bit expensive. Actually, Bao jiaozi doesn't need a few prawns. Just a few. If you have bagged quick-frozen shrimp at home, you can make it. Cut the shrimp, not too much, or you won't chew it.

2, fresh leeks are picked and washed, and the moisture is controlled. Start cutting leeks. Note here that leeks can only be cut once, which means that they can only be cut to their own size once from beginning to end, and they can't be cut back and forth, otherwise the leeks will come out of the water.

3, the following processing meat stuffing, it is best to have a meat grinder at home, if not, directly cut into mud by hand, directly cut green onions and mix in the meat. Now, mix the meat. Add minced green onion into the meat, pour in fresh soy sauce, consume oil, pour in a little pepper water (water soaked in pepper), then pour in a little cooked oil, add a proper amount of salt, and stir evenly clockwise.

4. When the meat stuffing is ready, add the shrimps and leeks. This is the secret that leeks don't come out of water. The secret is to put leeks at the end. At this time, break up an egg, boil the oil in the pot, spread out the cooked egg, shovel it into small pieces and put it in a basin to cool, stir it clockwise, and the egg stuffing with chives and shrimps will be ready.

Tip:

1, leeks need more flavor to remove fishy cooking wine.

2. It's good to add some pork stuffing.

3. Leek is easy to produce water, so you must put the vegetable oil in first, then pour it in after heating, so that a good protective layer can be formed after stirring evenly, which can reduce the water yield of leek stuffing and make it easier to package.