Ingredients: egg skin: two duck eggs and one egg, a little salt.

Filling: 100g pork (pork belly half and lean meat half), personally, pork belly with skin tastes more elastic and powerful. Grandma said that she had never eaten such delicious meat stuffing, and she remembered it the next day. My heart is beautiful again! The tradition in my family is to crack down on criticism. It's not easy to get good reviews! In addition to pork stuffing, you can also change all kinds of favorite fillings according to your own taste.

Ingredients: three leeks, one slice of ginger, a little starch, a little sesame oil, a little soy sauce, and half a carrot (carrots are added when they are not ripe at home, and half a carrot is digested here at home).

Methods/steps

Chop pork into three parts fat and seven parts thin, add minced onion and ginger, add a little salt, sesame oil and starch after chopping, stir well, and add minced vegetables as appropriate;

Add a little salt (whole eggs can be used) according to the ratio of two duck eggs to one egg;

Hot pot, add a spoonful of oil to heat it (of course, this spoonful of oil can only be wrapped in two or three, and the oil needs to be added several times), and gently pour a spoonful of egg liquid, and then put the meat stuffing;

Pick up one end with a spatula and fold it to the other end, and flatten it with a spatula. The egg liquid that has not solidified just now will firmly seal the egg dumplings;

Another way is to oil with an iron spoon, pour the egg liquid into the egg skin like a pancake, and then wrap it in the meat. However, the egg dumplings made by this method are not as fragrant as those made by our hometown method, and the taste is slightly inferior to the traditional egg dumplings. (purely a personal hobby)

After all the eggs and dumplings are cooked, the meat inside is still raw. You need to cook a bowl of water or bone soup chicken soup, and pour the boiled egg dumplings into the lid and cook for about 5 minutes. In this way, the soup cooked with egg dumplings is white and thick, and the egg dumplings themselves are more delicious. At this time, you can add a little salt to the soup according to your taste. This procedure does not recommend steaming eggs and meat, because steamed eggs and meat will taste bad because of insufficient water.