2. Cut the meat into small pieces by hand, and then chop the stuffing, so that the meat quality will not be destroyed and it tastes good and chewy. If you find it troublesome to chop meat, you can use a meat grinder to help or let the merchants stir the meat directly, but for the sake of cleanliness, it is better to cook it at home.

3. After the minced meat is chopped, put it into the pot and start filling. 3g of salt, pepper 1g, pepper powder 1g, ginger 15g, 40g of light soy sauce, and a proper amount of sesame oil can be added for refreshing.

4. After the ingredients are put away, stir them evenly in one direction, and be careful not to add cooking wine and spiced powder. They caught the smell, stirred it well, and began to draw water for the meat. Add an egg first, which will make the meat tender, and then stir it in the same direction as before.

Pouring 5.50g water into the meat stuffing three times can make the meat stuffing more tender and juicy. Mixing is always in one direction, and the speed is very fast. After the last stirring was completely absorbed, I added water and saw that the meat we made stuck together. I usually put it in the refrigerator for an hour, and then I start making steamed buns, so that the steamed buns are easy to stick together.

I hope my answer is helpful to you!