1. Add green onions, ginger, chicken essence, monosodium glutamate, and Bak Kut Teh powder to the meat filling.
2. Soak the aniseed pepper in boiling water for 30 minutes. Add a small amount to the dried yellow sauce several times, and slowly untie the dried yellow sauce.
3. After the dried yellow sauce is completely unwound, pour a small amount into the meat filling several times.
4. Beat the minced meat in the same direction until it is strong. If you want to eat more oil, or if the vegetables are better than firewood, you can add more fat, and the ratio of fat to lean can be adjusted.
5. After the minced meat is reconciled, set aside.
Tips:Warm reminder for silk scarves; Bak Kut Teh powder can also be replaced with thirteen incense, or five-spice powder and other seasonings. You can also add some sugar to the meat to improve the freshness. I didn't put salt in the meat, because the taste of dried yellow sauce is saltier.
