Seasonings: minced ginger, refined salt, monosodium glutamate (MSG), chicken essence, thirteen spices, pepper (a little), sesame oil, green onion oil, light soy sauce, light soy sauce Method of Operation: add minced ginger, egg, light soy sauce, light soy sauce in the five-flower meat filling in turn, and stir. Then add refined salt, monosodium glutamate (MSG), chicken essence, thirteen spices, pepper and stir again. At this time add a small bowl or so of green onion and ginger water (made from soaking green onion and ginger), stirring while adding water to loosen the filling. Finally, add the scallion oil, sesame oil and green onion, and mix well. Note: Stirring should always be in one direction, which is conducive to the onion and ginger water to soak into the filling, so that the filling is fluffy. The meat filling is a bit fluffy, you can put it in the refrigerator to freeze a little, it will be easier to wrap dumplings.