Health Benefits
Ginger: Reduces phlegm and relieves vomiting, resolves phlegm and relieves cough, dispels cold and relieves symptoms
Eggs: protects eyes and improves eyesight
Cabbage : except trouble
Ingredients
Pork back neck meat ( One and a half pounds ) div> | Ginger ( Two pieces ) |
Onions ( Three Roots ) | Eggs ( 1 ) |
Chinese cabbage ( Three-quarters ) | Sesame oil ( Half cup ) div> |
Zanthoxylum bungeanum ( A handful ) |
How to make pork and green onion dumpling fillings
1.Thaw the frozen pork.Mom said that it is better to freeze pork overnight, which can kill some bacteria
2.Jiang Liangda cubes, three green onions, minced, the more chopped the more flavorful
3.Chopped Put a large part of the foam into the meat and a small part in a bowl.Then put the peppercorns, salt and dark soy sauce in the bowl.Of course, if you have time and trouble, you can pour it directly into the meat filling.Mom said this Easier to control the amount
4. Then mix the ingredients in the bowl and pour into the meat filling
5. Mix the meat filling and add an egg.The steps may seem a bit cumbersome, but every time you mix it, it will taste better
6.In the pot Pour sesame oil and Sichuan peppercorns, heat until the Sichuan peppercorns are black, then turn off the heat and take out the Sichuan peppercorns.When the oil is cool, pour it into the meat filling, and then mix the meat filling evenly
7. Chop the cabbage into a basin, sprinkle salt to remove the water, and then squeeze out the water with your hands, but do not squeeze it too dry, otherwise the filling will Dried
8.Just mix well at the end.You can put the filling the day before eating the dumplings Make it and refrigerate it, it will be more delicious the next day
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
