Fresh Meat
1.
The foreleg meat (the meat is tender, more suitable for mincemeat dishes, Sichuan called tong meat), washed, peeled, and chopped. (If you don’t want to chop, you can use a meat grinder, which is quick and convenient but the taste is not so good)
2.
For the chopped meat, add salt, cooking wine, oyster sauce, sesame oil, white pepper and thirteen incense, and stir evenly in a clockwise direction with chopsticks.
3.
Stir the minced meat and add cornstarch.
4.
Drip a little water on the cornstarch, stir well and mix into the minced meat. Stir in a clockwise direction and then add vegetable oil and stir well (in order to lock in the moisture, it will taste more tender and smooth).
5.
Wash the shallots, cut into chopped shallots, and put them in the meat filling.
6.
And good meat.
7.
Take a copy of the hand skin and place it in the palm of your hand.
8.
Use chopsticks or a small spoon to take an appropriate amount of minced meat and place it in the middle of the hand skin.
9.
Dip a little bit of water around the meat filling (this is good for adhesion, masters can ignore this step), as shown in the figure, fold the opposite side in half (don't align it).
10.
Use your middle finger to gently hold the middle of the meat filling, fold the upper right corner to the position of the thumb in the upper left corner, and stick it.
11.
forming.
12.
Wrap them one by one and put them in the grid (put them in the refrigerator for easy access), and they can be boiled, steamed or fried.
Tips:
If you don't like to eat green onions, don't add it.
I did not deliberately increase the amount of various ingredients and seasonings. They are all added according to my own taste. However, when mixing meat fillings, put less salt because it can be handled flexibly during cooking.
