The taste of these stuffed meat dishes has a special aroma, the taste is also very delicious.
Chicken neck stuffed with fried meat
Cut off the neck, remove the head, turn the skin and neck bones separately. Avoid tearing or puncturing the skin of the neck while peeling. Cut all the fat, lymph nodes … if any in the skin and neck bones, peel off, turn inside and out to be clean. The skin of the neck picks up the fluff, squeezes it with a little vinegar or lemon juice and salt, and rinses it to drain. Preparation: 150gr ground bacon (the meat has a lot of fat to avoid drying out). The dog basil vegetables, Chinese scent, chopped scallions. The neck bone used the pestle gradually passed and then finely chopped. Mix ground pork with minced pork neck, herbs, 1/2 teaspoon pepper, 1 teaspoon powdered seasoning, 1 teaspoon flour broth. Mix the ingredients well. If you want to eat more peanuts or roasted green beans, add them. Use a sewing needle to tighten one end of the neck skin, because the skin of the neck is short, so using the sewing thread will save the skin and when steaming, frying will not be punctured. Stuff the mixed mixture into the skin of the neck like a pig’s lap, then use sewing needles. Using the needle as well, poke around the neck of the stuffing neck so that the steam can escape from it when steaming. Bring it to steam for 15 minutes, let cool to fry all sides (remember to keep the fire low because the neck stretches, so quickly cook gold), let the big fire burn, let cool, cut the circle to eat, serve. on a plate with raw vegetables. 
Illustration. Grilled snail rolls with fishing fat Resources: – Snail: 1kg – Live rolls: 100g – Minced meat: 100g Lemongrass: 3-4 roots – Mushrooms: 3-4 pieces – Scallion: 1 a little chopped – Fishing fat: 200g – oyster oil, pepper, soup powder, cooking oil, chili sauce, vinegar, salt seeds. Making: The snail bought and washed by soaking the snail in thick rice water with a few slices of chili to release the mud. Then tighten the bottom of the snail and grab the snail’s flesh. Use vinegar or lemon juice, salt to wash the snail meat to remove the fishy and sticky smell. Wash several times to clean. Then cut the snail meat into small pieces. Soak dried shiitake mushrooms, washed and chopped, lemongrass peels, chopped, onion flowers, chopped dried onions. Add minced meat, raw sausages, snail meat, shiitake mushrooms, lemongrass, minced, onion, chopped onion into a bowl. Add 1/2 teaspoon pepper, 1/2 teaspoon seasoning powder, 1 teaspoon oyster oil. Mix the ingredients well. Strip the grease on the plate, put the snail in the middle and then wrap it. Do this until the end of the ingredients. Place the pan on the stove to add cooking oil and fry the fried snail. Pick up the fried snail rolls and roll the fat on a plate and enjoy it while it’s still hot. Resources: – 300g pig’s lap – 150g minced meat – 100g roasted peanuts – 1/2 carrot; 1 onion; 5 wood ear fungus; 5 shiitake mushrooms; 1-2 carrots – Flour soup, cooking oil, pepper, main noodles, oyster oil – Onion flower Making: The pig’s heart is washed and drained (use vinegar or lemon juice to wash the pig’s heart and remove fishy smell). Wood ear mushrooms, shiitake mushrooms are soaked in cold water until the shiitake mushrooms are enlarged, then wash and cut off the legs and then wash and shred them; Washed onion flowers and chopped. Carrots peeled, sliced, then chopped, roasted peanuts peeled. Then put in a bowl of minced meat with wood ear fungus, onion flowers. Season with 1/2 teaspoon of flour, 1 teaspoon of pepper, 1 teaspoon of oyster oil, 1 teaspoon of MSG, and 1/2 teaspoon of fish sauce. Mix all ingredients together into a homogeneous mixture. Use a funnel or bottle cap to streamline the meat into the pig’s lap. Turn smoothly (not too tight) until all ingredients are finished, use the rope to tie. Put the pig’s heart stuffed into the cage and bring it to the steam bath. When the pig’s heart is ripe, use a toothpick to remove the water, then slice it and fry it. Cut the pork belly into small pieces to taste and place into a plate. When eating with chili sauce. Kneaded with fried meat Resources: – Tail the tail you are looking to buy from a pig heart store or have (if you cannot buy the tail you can buy the old one instead). Stuffing: – Lean meat, add fat, to prevent stuffing from drying out: 200 gr. – Wood ear, mushrooms – Lettuce, basil, scallions. – Peanuts or green beans (the taste of peanuts and green beans will make stuffing better, if not available). Food to marinate meat: Dried onion, seasoning seeds, ground pepper. When buying, you use vinegar and refined salt and plucking both inside and outside several times to remove grease and odor, then rinse with clean water. Stuffing: Ground meat marinated with a little seasoning seeds, 2 chopped dried onions and 1 teaspoon of guava seeds. – Peanuts are boiled first, crushed and removed from the shell. – Wood ear, mushrooms soaked and chopped. – Lettuce, basil, scallion after washing, sprinkled, chopped. – Mix all the stuffing together. To stuff the meat more easily, we use the top of the bottle of mineral water, cut the bottom, the top of the bottle is inserted into the tail stage, hold or tie, then stuff the filling gradually into the tail stage. After stuffing is complete, you stroke the stuffed part of the tail meat that is spread evenly according to the size you just ate, using only the ends of the tail to keep the kernel from sticking out. Bring the steamed tail stage in the water for 10-15 minutes for all the stuffing to cook. During the steaming process, use a skewer or sharp toothpick to poke holes in the top of the tail stage to reduce the steam and water inside out. After the steaming is complete, you put the pan on the stove, add oil and fry the golden tail evenly on both sides Deep-fried hot crispy tails are very delicious. This dish you can mix delicious fish sauce, lemon, chili to dipping or you can also dab with salt and pepper lemon. And remember to eat it with basil leaves! 
Grilled cartilage Resources: – Young heart: 200g – Minced meat: 200g – Young cartilage: 400gr – Fat portion: 100g – Cashew oil – Small roasted peanuts – Roasted green beans and tomatoes: 30g – Basil: 1 bunch, chopped – Scallion: 3-4 chopped plants – Spices: 1 teaspoon of pepper, 3 teaspoons of water ball, 1 teaspoon of seasoning seeds, 1 teaspoon of MSG, 1/2 teaspoon of sugar, 2 teaspoons of cashew oil (in addition, everyone can add more to suit your home). Making: – The young heart is rubbed with lemon salt and washed until the water is no longer cloudy. – Mix all ingredients together with seasoning for 30 minutes. – Cut the top of the water bottle to make a funnel. In turn, stuff the mixture into the small intestine. Get only tied to arbitrary size. – For the saucepan while still in cold water, boil for 5 minutes (while boiling, use a toothpick to avoid the cracks), turn off the heat and incubate for 5 minutes – Put in the fryer without cooking oil 180 degrees 7 minutes. Then scrape cashew oil on each side for 5-10 minutes at 200 temperature until fragrant (can be baked on charcoal or fried). Enjoy grilled cartilage with chili sauce, served with basil to ensure extremely attractive. 
If you don’t have an oil-free fryer, you can bake it in charcoal or in the oven.
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