How to adjust the stuffing of pork and cabbage dumplings to be delicious and not greasy?

Ingredients: a catty and a half of pork stuffing.

Accessories: half a cabbage, two green onions, one ginger and one egg.

Seasoning: half a spoonful of pepper powder, half a spoonful of spiced powder, three spoonfuls of oyster sauce, two spoonfuls of soy sauce, half a spoonful of monosodium glutamate, and 6g- 12g of salt (increase or decrease according to your own taste).

Exercise:

1. Chop the pork into pork stuffing, and add one egg, half a spoonful of pepper powder, half a spoonful of spiced powder (or one spoonful of special seasoning powder made in jiaozi), half a spoonful of monosodium glutamate, three spoonfuls of oyster sauce, two spoonfuls of soy sauce and 6g- 12g of salt.

2. Stir the meat stuffing in one direction with chopsticks for about 3-5 minutes until the meat stuffing becomes sticky and firm.

3. Cut the cabbage into thin slices, put it in a big pot, sprinkle with three spoonfuls of salt and stir well, then marinate for 10 minute.

4. Squeeze the cabbage, the surface of pickled cabbage has been exposed to the water. Put it in gauze and squeeze it hard until it doesn't come out.

5. Prepare other ingredients, prepare two green onions, some Jiang Mo and squeezed cabbage, and carefully chop them with a knife.

6. Put the chopped Chinese cabbage stuffing and the prepared pork stuffing into the pot and stir slowly with chopsticks until the stuffing becomes sticky and the ingredients are evenly dispersed, and the stuffing is ready.

Why pork and cabbage stuffing is not greasy?

Don't mix the meat stuffing with the whole meat. You can add some vegetables to it properly, which will taste better and be more greasy. In addition, from a nutritional point of view, whole meat is not conducive to digestion, and adding some vegetables will help absorption and be better for the stomach.