Required materials: pork 1 kg, leek 1 kg, oil100g, salt 5g, oyster sauce 50g, Jiang Mo 20g, soy sauce 5g, cooking wine 5g, thirteen spices 2g, pepper 2g, chicken essence 2g and pepper water 50g.

Practice steps:

1. Chop pork with three parts fat and seven parts thin into minced meat. If there is fascia on the meat, it must be removed in advance.

2. Add oil to the pot, heat it until it smokes, turn off the fire and let the oil cool for later use.

3. Add light soy sauce, dark soy sauce, cooking wine, thirteen spices, pepper, Jiang Mo, oyster sauce, salt and chicken essence into the minced pork stuffing, stir well, then add 50g of pepper water, and stir the pork stuffing clockwise for about 5min until it becomes sticky.

4. Put the mixed pork stuffing in the refrigerator for more than half an hour, so that the meat stuffing and all seasonings have a full fusion and pickling process.

5. Wash the leek, spread it out to dry the water, cut off the roots, and then cut the leek into pieces. Put the leek powder into the pot, add the cooled oil and mix well.

6. Mix the pork stuffing with the leek mixed with oil, and finally add 5 grams of salt and mix well, and the pork leek stuffing will be mixed.