Place pepper noodles, ginger noodles, Northeastern miso, a little soy sauce, salt, chicken essence, cooked oil, sesame oil, and then stir evenly. While stirring clockwise with chopsticks, slowly add cold water into the mixture until the meat filling looks thick. Let the water be surrounded by the meat, so that the stuffing will be in a gel state. This state is what people often call "strong".

Then add the seasonings and mix well. Add oil and mix again. Be careful to add water and oil, do not add it all at once, so that the meat filling will not be sticky. Also, choose tender meat. How much salt is appropriate? When you stir the meat filling with chopsticks, if you can smell a strong aroma, it means the saltiness is right. Chop celery into a small bowl, add rice wine, light soy sauce, sugar, chicken essence, salt and sesame oil. Knead the cloud ingredients by hand and marinate for 10 minutes. You can make pig skin jelly, wait for the pig skin jelly to take shape in the refrigerator, chop it up, and put it into the stuffing, so the stuffing will not be sticky.

You also need some fat meat, preferably three fat and seven lean. If there is no lean meat, you can also add cooked oil to increase the oil separation when preparing the stuffing later. After the noodles are well-risen, you can wrap the stuffing. You cannot wait until all the fillings are wrapped in and then fermented, otherwise all the moisture in the meat will flow out. Put it into a deep plate and add cooking wine, pepper, thirteen spices, an appropriate amount of salt, chicken essence, a little oyster sauce, two tablespoons of light soy sauce and dark soy sauce. When cooking the fish, you can add an appropriate amount of purified water and white vinegar. The white vinegar can neutralize the fishy smell of the fish.

How to make steamed bun stuffing without being sticky? First, add three layers of fat, mince 70% of the fat, add sesame oil, chopped green onions, egg whites and seasonings. Stir evenly to avoid being sticky. Then add seasonings, beat well, add oil and beat again. uniform. Be careful to add water and oil, do not add it all at once, so that the meat filling will not be sticky. Also, choose tender meat. Season the meat with salt first, stir vigorously, and then add an appropriate amount of cold water! If the meat filling is not sticky, first add water to the meat filling, then add oil, salt, pepper, light soy sauce, and an egg. Try it. The buns and dumplings made this way will not be sticky. If water comes out during the making process, You can freeze the filling for a while and continue wrapping. The meat filling can be tender and delicious without adding water.