1)梅頭肉放入網窩加水
Place the pork shoulder meat into the simmering basket and add water.
2)設定8分鐘/50度/速度4跑活水
Set for 8 minutes/ 50degree /speed 4 to do waterspa.
3)沖水瀝乾水之後用廚房紙印乾成細粒,肥肉粒要切得更細粒（非常重要‼️）
After rinsing and draining the water, use kitchen paper to blot the meat dry and turn it into small grains. It is important to cut the fatty meat into even smaller grains
4)平鋪放入保鮮袋，再放入急凍冰箱冷藏1.5-2小時半冷凍狀態備用
Spread the meat evenly in a sealable bag and place it in the freezer for 1.5-2 hours until partially frozen.
5）韭菜沖水切細段，加入鹽混合10分鐘備用,然後揸乾水
Rinse the Chinese chives and cut them into small sections. Mix them with salt and let them sit for 10 minutes. Then squeeze out the water.
6)薑蔥花椒加入熱水沖泡成薑蔥水放涼，然後隔渣備用
Put ginger, chives, and sichuan pepper in hot water to make ginger chives water. Let it cool and strain out the residue. Set it aside.
7)從雪櫃拿出急凍豬肉放入主鍋，盡量分開每粒不要重疊（非常重要!!)
Take the frozen meat from the freezer and place it into the mixing bowl.
Try to separate each grain and avoid overlapping (very important!).
8)用Turbo 功能2秒x4-5次打碎 (想再碎一點，可以再用10秒速度6繼續切碎)
Use the Turbo function for 2 seconds, repeating 4-5 times, to break the meat into smaller pieces. If you want it even finer, you can continue to chop it by using speed 6 for 10 more seconds.
9) 加入所有調味料
Add all the seasonings.
10) 用揉麵模式1分鐘混合
Mix using the kneading mode for 1 minute.
11) 期間從量杯慢慢逐少加入薑蔥水
Slowly add ginger chives water while measuring it with a measuring cup.
12) 豬肉吸收水份
The pork meat will absorb the water.
13) 放入額外配料如韭菜
Add additional ingredients such as Chinese chives.
14) 或椰菜和粟米 （椰菜預先10秒/速度5切碎，然後放入半茶匙鹽混合10分鐘揸乾水備用）
Alternatively, you can add cabbage and corn. (Pre-cut the cabbage for 10 seconds at speed 5, then mix it with half a teaspoon of salt and let it sit for 10 minutes. Squeeze out the water and set it aside.)
15) 韭菜豬肉餡20秒反刀4混合,然後放入雪櫃15分鐘備用
Mix the pork with chives stuffing for 20 seconds using the reverse blade at speed 4. Then, place it in the refrigerator for 15 minutes for later use.
16) 椰菜豬肉餡20秒反刀4混合,然後放入雪櫃15分鐘備用
Mix the pork with cabbage& sweetcorn stuffing for 20 seconds using the reverse blade at speed 4. Then, place it in the refrigerator for 15 minutes for later use.
17)把餡料包入餃子皮內
Encase the filling in the dumpling wrapper.
18)可以參考下一段短片的簡易包餃子方法
You can refer to the following video for a simple method of wrapping dumplings.
19)準備1.5公升水 煲水模式煮滾
Prepare 1.5L of water and boil it in kettle mode.
20)把餃子平均放在蒸盤上,設定20分鐘/varoma/速度2蒸煮
Place the dumplings evenly on a steaming tray，set 20 minutes/varoma/speed 2 to steam.
20）超好味的爆汁餃子就輕易完成了！
The incredibly delicious juicy dumplings are easily completed!
21)餃子可以在冰箱保存一個月都冇問題！
Dumplings can be stored in the refrigerator for up to a month.