[Steps of fresh meat stuffing (more ginger, more scallion and more sesame oil), how to cook fresh meat stuffing (more ginger, more scallion and more sesame oil)]

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Fresh meat stuffing (more ginger, more scallion and more sesame oil)

enough dough to make 500 grams of flour

Food Ingredients

Peel pork belly 350g

Welsh Onions 20 grams 130 grams

Ginger 10 grams of 40 grams

Boiled water 150g

Raw smoke 20 grams

Old smoke 5 grams

Sugar 5 grams

ground pepper 2 grams

Chicken essence 2 grams

Oyster Sauce 15 grams

corn starch 4 grams

Salt 1 gram

sesame oil 50g

Dough 500 grams of flour, 280 grams of water, 40 grams of sugar, 4 grams of yeast, 20 grams of lard

Step

Cut 20 grams of green onions into shreds, 10 grams of ginger shreds, add a drop of salt, and rub it with your hands.

Add a few prickly ash (save),150 grams of boiled water, soak scallion and ginger water, and press it with a spoon.

Peel the pork belly.

Add 50 grams of ginger (30 grams if you don't like ginger with heavy flavor), and the meat grinder and cooking machine will process it into meat stuffing. It won't take much time to chop it yourself.

Ginger and meat chop together, don't like to eat ginger need to chop a little.

Chop

Put the meat stuffing in the basin and add all the seasonings. Don't put the scallion and ginger water first.

Chopsticks stir the meat stuffing in one direction, feeling a little sticky, then start adding scallion and ginger water, not more at a time. After stirring, the meat is finished with water and then added, adding a total of 85 grams, which is added 4 times before and after.