Southerners love jiaozi with minced meat. How to preserve the meat of meat dumplings?

Hello everyone! ! Pickling method of jiaozi with meat stuffing: First, buy a catty of fresh pork belly from the market, and it is best to choose pork belly with full fat; Secondly, prepare a big bowl, put a catty of washed pork belly, it will be better without peeling, add a little Jiang Mo, a little rice wine and a gram of salt. Wash the pork belly and cut it into cubes, then add a little salt, cooking wine and oyster sauce.

Pickling process: first, wash the meat, drain the water slightly, and sprinkle with salt, pepper, ginger, onion and cooking wine. The salt must be rubbed by hand to ensure uniformity, then put into a porcelain jar, pour in boiled water in advance, and cool. The water must not pass over the meat, and something heavy must be put on it. Stones must be covered and sealed, and skin removed. Fat meat and lean meat should be separated and cut into 3 to 4 centimeters. Pour cooking wine, soy sauce, salt and a little sugar into the meat and chicken essence. More wine tastes good, but less soy sauce. Rub your hands until the meat bubbles, indicating that the taste has been completely eaten into the meat.

Slice pork belly into long thick slices, add appropriate amount of salt, spiced powder, ginger juice and soy sauce, and marinate in white wine for about 28 minutes. When the delicious zongzi meat is cured, you can start making zongzi. Bacon jiaozi is made of pork belly, glutinous rice and mung beans. Bacon zongzi is a traditional snack of Han nationality and a custom of Dragon Boat Festival. The outer layer of zongzi leaves is scrubbed with plenty of water, and glutinous rice tastes dense and tender. The stuffing is selected pork belly, wrapped with raw rice and mung beans, pickled and boiled in water.

Now let's deal with the meat. Cut the fat pork belly into small pieces with two fingers square, add salt, soy sauce and soy sauce for two hours. You can also add peas, egg yolks, peanuts, sausages and other ingredients according to your own hobbies (the meat is best salted, because it will dilute the taste when cooked. )。