The most important thing for dumpling stuffing is to choose pork. You should choose fresh pork belly. If you eat at home, you'd better cut the meat and chop the dumplings yourself. The restaurant is large, so you can grind it directly into meat stuffing with a meat grinder at the meat stall. As for dumpling stuffing, many people like to eat jiaozi with all kinds of meat stuffing, except the most common leek and egg stuffing. Therefore, various seasonings will be added to the meat stuffing. Many people like to add a seasoning to the stuffing, which is soy sauce. In fact, this is the first classification of soy sauce mentioned by many friends. Soy sauce is divided into soy sauce and soy sauce, which have different functions.
Soy sauce is used to mix dumpling stuffing and wonton stuffing, steamed stuffed bun stuffing and stir-frying, soy sauce is used to braise chicken, duck and fish, and can also be used to braise meat. Generally, in jiaozi with minced meat, soy sauce is divided into soy sauce and soy sauce. Generally, soy sauce is used to stir-fry and mix vegetables, while soy sauce is generally used for coloring and stewing, especially braised pork and sauced elbows.
In general, soy sauce should be used with soy sauce. Generally, soy sauce and soy sauce should continue to be stirred. 4. The oil in the stuffing should be cooked thoroughly, and the soybean oil can be cooked for six minutes, which is better than the released soybean oil or salad oil. 5. Don't chop the meat too badly, and don't stir it too badly. Generally speaking, beef and mutton stuffing is slightly thicker than pork, and the basic ingredients must be Jiang Mo, garlic, sesame oil and salad oil. Secondly, I'll tell you a secret recipe, which is to boil the skin with pigskin. The practice of frozen skin is also particular. The statement is homemade, patented and a joke.
Mix the meat with the seasoning first. When mixing dumpling stuffing, you should pay attention to it. After the dumpling stuffing is cut, you should stir the meat stuffing and seasoning first. Many people put vegetables and meat together and stir them directly. This is not correct. There may be no way to stir the filling. First, boil a little pepper aniseed water, pour it into the minced meat and stir well while pouring. Then put oil in the wok, stir-fry the noodle sauce, let it cool, pour in the meat, stir well, and then add the cut vegetables, or green onions, or white radish, or yourself.