How to make delicious jiaozi meat stuffing, pork selection and seasoning are very important. Pork can be pork belly, butt tip, front and rear legs, and the ratio of fat to thin is 3 to 7. Chopped pork can be seasoned. Take 500g pork stuffing as an example: add 5g soy sauce, 5g monosodium glutamate, 50g oyster sauce, 30g Jiang Mo, 5g cooking wine, 2g white sugar, 2g white pepper, 2g thirteen spices and 5g salt. Stir the pork stuffing and all seasonings evenly. When the pork stuffing is seasoned and stirred, it is still necessary to add water, preferably soaked onion, ginger and aniseed water, and constantly beat the meat stuffing while adding water. This kind of beating has a knack. You can't fight in different directions, you must fight clockwise or counterclockwise in the same direction, so that the meat can fully absorb water and taste better. Add chopped vegetables, mix with sesame oil, stir well, and you can wrap jiaozi. Steamed, boiled and fried jiaozi is very delicious.