Dried vegetables jiaozi is a well-known home-cooked dish. Stir-fry the dry moldy vegetables until fragrant, and then season them. Add fried dumplings and stir well. The taste of the finished dishes is mainly salty and fresh, and a little pepper is added in some areas. Dried vegetables are rich in flavor, and jiaozi is crisp outside and soft and waxy inside. The operation procedure is relatively simple, and only two key points need to be grasped when making. 1, stir-fry dried vegetables. First, clean the air-dried and moldy vegetables, soak them in clear water until they are not salty, take them out and chop them up, and then squeeze them out after flying water. Add peanut oil and a little pepper oil (lard can also be used) into the pot, saute garlic, stir-fry the dried vegetables with low fire until they are fragrant, add appropriate amount of salt, monosodium glutamate, chicken powder and sesame oil, mix well, take them out of the pot, let them cool, put them in a fresh-keeping cabinet, and stir-fry them slightly when taking the vegetables. The smell of dried mushrooms fried in advance will enter it, and it will not be very greasy. 2. The temperature of fried dumplings should be well controlled. When the oil is heated to 50%, fry the jiaozi until the skin is slightly hard, so that it won't stick together. Then soak the two ends of jiaozi out of the fire for about 3 minutes until it is completely soaked. Then, when the oil burns to 60% heat until the skin of jiaozi hardens, scoop it up with a colander, and tap jiaozi gently with a spoon to knock out the crack, because at this time, a lot of hot air has accumulated in jiaozi, and the volume becomes larger. Put the cracked dumplings in the oil pan and fry them until they are crisp and hard, then take them out and turn them over with the fried dried vegetables to taste. Because the gap is small, the filling will not flow out.