1, the meat stuffing should be three points fat and seven points thin. It's best to cut the meat into large pieces and put it in a meat grinder to stir it into meat stuffing. Soak onion, ginger, pepper and fennel in hot water for ten minutes. Pour water into the meat stuffing for three times and stir in one direction. This step is very critical. Dumpling stuffing will taste tender, neither firewood nor greasy! Add salt, chicken essence, pepper, thirteen spices, soy sauce, soy sauce and oyster sauce, then add chopped green onion and Jiang Mo. Heat the oil in the pan, and pour the hot oil on the chopped green onion Jiang Mo to stimulate the fragrance.

2. Boil some corn flour with boiling water, add the same amount of white flour, add cold water to stir the flour, knead it into a smooth dough, and steam dumplings for 20 minutes. Add some salt and white flour to cold water, stir into flour wadding, knead into smooth dough, stir for 20 minutes, and cook jiaozi for later use.

3, sauerkraut stuffing likes oil, and adding lard when mixing stuffing will be more fragrant.

4. Mix cabbage, mushrooms, green peppers and meat with a little sesame oil.

5, cabbage, mushrooms, green peppers, boiled jiaozi, watery, full of bacteria, and the smell of green peppers and cabbage, not greasy, very comfortable to eat.

6. Steamed dumplings with corn flour, sauerkraut and meat stuffing. The dough is smooth and Q-shaped, and the dumpling stuffing is sour and refreshing, with a little Chili oil and minced garlic.