600g of pig's forelegs, egg 1 piece, 5g of salt, 6g of white sugar, 6g of chicken essence, 0.5g of pepper and thirteen spices each, 0.3g of pepper powder, 30g of Jiang Shui (2g of light soy sauce in Jiang Mo, 90g of clear water) and 30g of sesame oil, and mix well.

Production method:

Step 1: Clean the pork and green onions, cut them into thin strips, then cut them into granules with a knife, and then put them together and chop them into minced meat (chop or chop them).

Tip: It's best to chop the meat yourself, and don't use a meat grinder to grind it, because the minced meat tissue is destroyed, and the taste of the meat will evaporate a lot, so the meat that doesn't need to be chopped by hand is delicious. In addition, before cutting green onions, it is best to take a picture with the general knife first, so as to better show the taste.

Step 2: Add part of Jiang Shui and mix well, stir in one direction, then add seasoning and mix well, then add egg liquid and mix well, finally add sesame oil and mix well, then put it in refrigerator and pack.

Tip: Be sure to add water to stir the filling, then season it, and finally put the oil in. This set meal has a layered taste and a better taste. You must not put the seasoning first, or the taste will evaporate a lot. In addition, after Jiang Shui is mixed, remember to soak it for a while, and then mix the stuffing after it smells. Don't wrap the prepared meat immediately. Marinate for 1-2 hours, and the taste will be more integrated.

This kind of jiaozi with onion stuffing tastes really good. The meat in jiaozi is tender and juicy. Take a bite, the fragrance is overflowing, and the juice is instantly generated. It feels particularly good. And it's not difficult to do. As long as you master the above steps, you can also make juicy and tender jiaozi meat stuffing. Go and have a try.