1. Wash the pork and chop it into minced meat, wash, peel and crush the carrots with a food processor. Soak the fungus in advance, wash it and crush it with a food processor;

2. Wash, peel and chop the ginger, remove the old skin of the green onions, wash and chop them, and soak the peppercorns in boiling water;

3. Add two tablespoons of cooked corn oil to the chopped carrots and fungus and mix well;

4. Put the minced meat inside, add minced ginger, and minced green onion;

5. Add oil, light soy sauce, very fresh soy sauce, pepper, salt, cooked corn oil, and sesame oil , stir evenly;

6. Add pepper water in portions and beat until the meat filling is firm;

7. Take a dumpling wrapper and add the prepared meat filling;< /p>

8. Touch the water around the dumpling wrapper and wrap it into a dumpling shape;

9. Wrap all the dumplings;

10. Prepare a vinegar dish and balsamic vinegar for each person Put it in a small dish and add a little homemade chili oil;

11. Bring to a boil, add the dumplings, add water three times after boiling until the dumplings are cooked;

12. Take them out You can dip the dish in vinegar and start eating

1. Wash the carrots and cut them into dices. Soak the fungus until soft, blanch it in water and cut it into dices. Break the eggs and fry them in a wok until they are cooked and chop them into pieces. Put the three ingredients together and mix well. 2. Add minced green onion, minced ginger, peppercorns, salt, sugar, a little dark soy sauce, chicken essence, a little sesame oil, etc. to the stuffing and mix well, then add the mixed sesame oil and mix well. 3. Mix high-gluten flour with salt water to form a dough of suitable softness and hardness. After it wakes up, knead it evenly and let it rest for half an hour. Then divide it into evenly sized balls, roll it into a round piece with a thick middle and a thin edge, and wrap it with filling. into dumplings. After the pot floats under boiling water, just pour water two or three times and then boil it and take it out. The mixed sesame oil is made from rapeseed oil, lard, onion, ginger, garlic and spices. Filter out the oil and let it cool for 4 hours before use.

Ingredients: 400g carrots, 6 eggs, 400g dumpling skins, appropriate amount of seasoning salt, appropriate amount of chicken powder, appropriate amount of ginger, appropriate amount of blending oil, appropriate amount of five-spice powder. How to make carrot dumplings 1. Peel carrots 2. Rub 3. Heat the pot slightly, add oil, add chopped ginger and sauté until fragrant. 4. Pour in the shredded carrots and stir-fry over high heat until they change color and become soft. Add salt and stir evenly before serving. 5. Add an appropriate amount of salt to the eggs and beat them slightly until they are clear or yellow. 6. Heat the oil over high heat, pour in the eggs over medium heat, stir-fry twice quickly, turn off the heat, and use the residual heat to stir-fry a few more times. 7. Mix the fried carrots, eggs, green onions, chicken powder, and five-spice powder (you can also add some sesame oil) and mix well. 8. Bought dumpling skins 9. Unwrap 10. Boil water until boiling, add some salt (to avoid sticking to the pot), put in the wrapped dumplings, boil the pot once and add water, then boil the pot and remove (this is the time when the skins are cooked) < /p>