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Recipe details are AI-generated from the video and may contain errors — for reference only.
Be careful of oil splashes when adding scallions to hot oil.
Heat 2 tbsp cooking oil, add 6 chopped scallions, fry over medium-low heat for 1-2 minutes until fragrant, then turn off heat and let cool.
local_fire_departmentMedium-low heat, around 1 to 2 minsWatch out
Watch the heat when frying scallions
otherwise, burning them will cause a bitter taste
Wash hands thoroughly after handling raw meat to avoid cross-contamination.
Add 1 tbsp soy sauce, 2 tsp salt, 2 tsp sugar, 1 tsp pepper powder, 2 tsp cornstarch, and 4 tbsp chicken broth to 350g ground pork, stir in one direction until sticky.
Watch out
Stir well while adding broth
otherwise, the filling will be too wet to bind
Pour cooled fried scallions and scallion oil into the pork filling, stir thoroughly to absorb flavor.
Watch out
Ensure scallion oil is cooled before mixing
otherwise, it will partially cook the raw meat
Cover the bowl tightly with plastic wrap, chill in the refrigerator for 15 minutes to let meat marinate.
Watch out
Cover the bowl tightly with plastic wrap
otherwise, the filling surface will dry out
Take out chilled meat, add 150g chopped Chinese chives in small batches, gently mix until combined into final filling.
Watch out
Add chives in small batches and mix gently
otherwise, chives will release excess moisture
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