How to season pork with leek stuffing?

Pork and green onion stuffing is a kind of delicious stuffing in meat stuffing, which can be used as stuffing for steamed stuffed buns, steamed stuffed buns and pies. After heating, the finished product gives off a strong onion flavor, which is very delicious.

The following is a detailed introduction to the practice of pork and green onion stuffing:

Chop 500g pork first (minced meat tastes better, the ratio of fat to thin is 3 to 7).

2. Add 8g of salt, stir well, then add15g of soy sauce,10g of soy sauce,15g of Jiang Mo,10g of oyster sauce, and keep stirring in one direction.

Third, add 20 grams of corn starch.

4. Pour in 150g onion Jiang Shui (pour in several times, stir continuously in one direction after each pouring until the water is completely absorbed).

5. Pour in 3 grams of spice powder (mainly pepper, pepper, star anise, cinnamon, angelica dahurica, fennel and clove, and mix them into powder), 4 grams of monosodium glutamate and 8 grams of umami powder, and stir well.

6. Pour in 300g chopped green onion and mix well.

7. Finally, 50 grams of perfume oil is poured in and stirred evenly (mainly anise, cinnamon, essence, pepper, onion and ginger are fried in the oil to get the fragrance and remove the residue).

Cover with plastic wrap and refrigerate for more than 1 hour. This filling is very delicious. You can try at home!

Points to note:

The meat needs to be constantly stirred in one direction, so that the meat is tender and smooth and the meat is tight.

The meat stuffing must be salted first, and then oiled to lock the water.