Preparation of onion and ginger water mixed with dumplings: prepare hot water, divide the onion into two sections, cut the ginger into pieces, put the onion and ginger into hot water, soak in the bell, and the onion and ginger water is ready.
Method of filling pork and scallion dumplings: ingredients: pork leg, scallion, ginger, pepper, soy sauce spoon, thirteen spices, oyster sauce spoon, salt, chicken essence, oil spoon, soy sauce spoon
Choose a skinless leg meat or streaky meat. The lean and fat ones are the best. The green ones with green leaves are the best. Don't use all the green ones.
Soak onion and ginger water with scallions and ginger slices in advance, and then soak pepper in hot water to cool.
Chop the leg meat into mince and mince it, or put it directly in the meat grinder for mincing.
Put the minced meat into a large bowl, and then put spoons of soy sauce, spoons of oyster sauce and thirteen spices in turn, and mix them clockwise.
Mix the pickled onion ginger water and pepper water together, and pour them into the meat.
Put the mixed meat stuffing on the plastic wrap in the refrigerator and refrigerate the bell.
Wash and chop the scallions, and put them on the meat stuffing taken from the refrigerator.
Pour salt, chicken essence, spoonful of cooking oil and spoonful of raw soya sauce in turn to enhance taste and freshness, and mix clockwise until well mixed.