猪肉大葱饺子馅的调法如下:
用料:猪前腿肉1斤、五香粉半汤勺、大葱2根、胡椒粉适量、生抽3勺、老抽2勺、香油适量、盐适量、葱姜花椒八角水一碗。
步骤:
1、葱姜花椒八角泡水,提前一碗泡上放冰箱里。
![](https://iknow-pic.cdn.bcebos.com/f636afc379310a5533c1836da54543a983261045?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
2、猪前腿肉去皮,切成小块,打成肉馅。
![](https://iknow-pic.cdn.bcebos.com/4bed2e738bd4b31c1fd9c92295d6277f9f2ff846?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
3、少量多次加料水,让肉吸饱水份。
![](https://iknow-pic.cdn.bcebos.com/10dfa9ec8a136327d3089faa838fa0ec09fac746?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
4、加五香粉,胡椒粉,生抽,老抽拌匀。
![](https://iknow-pic.cdn.bcebos.com/4e4a20a4462309f7528af08b600e0cf3d6cad646?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
5、泡过水的葱姜花椒八角,加油,慢慢炸出香味。去掉料渣,油倒入肉馅。
![](https://iknow-pic.cdn.bcebos.com/6159252dd42a2834ed436b9249b5c9ea14cebf46?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
6、姜切末,越细越好,放肉馅里。
![](https://iknow-pic.cdn.bcebos.com/c2fdfc039245d68880e6ef3db6c27d1ed31b2446?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
7、大葱切碎,平铺在肉馅上。
![](https://iknow-pic.cdn.bcebos.com/9f510fb30f2442a7b7eaa03cc343ad4bd0130246?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
8、大葱上倒香油,多一点。香油先和大葱拌匀,再和肉馅一起拌匀。
![](https://iknow-pic.cdn.bcebos.com/f636afc379310a5533c0836da54543a983261046?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)