1. Prepare 200 grams of flour, add 2 grams of salt to increase the gluten of the flour, add half an egg, mix the flour with clear water, stir while pouring until there is no dry flour, knead it into a smooth dough with moderate hardness, cover it with a plate, and seal the noodles 10 minute.

2. Prepare 200 grams of pork belly stuffing, cut some Jiang Mo and chopped green onion into it, add salt 1 g, 2 grams of chicken powder, monosodium glutamate 1 g, thirteen spices 1 g, 2 grams of soy sauce, 3 grams of oyster sauce, put the remaining half egg into it, and beat the glue of the meat stuffing along one direction.

3. Prepare a handful of fennel, clean it, chop it up, put it into the meat stuffing, stir it evenly, pour in sesame oil 10 g and continue to mix well. The sesame oil can lock the moisture in the stuffing and taste more tender.

4. At this time, when the dough is ready, sprinkle flour on the chopping board, take out the dough and knead it into long strips, and pull it into flour paste with uniform size. Sprinkle dry flour on the flour paste to make each paste evenly covered with flour, so that it is not easy to stick the rolling pin and chopping board when rolling the dumpling skin.

5. Press the dough flat and roll it into a dumpling skin with a slightly thicker middle and a slightly thinner edge, so that the wrapped jiaozi is not easy to break the skin and expose the stuffing. After all rolling, put a proper amount of stuffing on the dumpling skin, fold the dough in half and put it in the tiger's mouth. Squeeze it with your thumb, and jiaozi will be wrapped.

6. Boil water in the pot, put it into jiaozi after boiling, cover the pot and cook for 2 minutes. After boiling, open the pot and pour in a little water. After boiling, pour in water again, and repeat the operation for three times. This is called "three times", so that the boiled jiaozi tastes stronger and is not easy to break.

7. Boil for about 5 minutes, and all the boiled jiaozi floats. When it becomes bulging, it can be taken out of the pot. With vinegar or Chili oil, the taste is better. This fragrant and delicious fennel meat stuffing jiaozi is ready.