1. Dice carrots, put a little oil in the pot, add chopped green onion in Jiang Mo, add carrots and stir-fry until Microsoft. Serve.

2. Cut the cabbage into foam, marinate it with some salt, then filter it with gauze to squeeze out the water.

3. Chop the pork into a paste.

4. Add the pork to the cooking wine and stir it clockwise.

5. Add carrots and cabbage to the meat foam, add oil, salt, pepper, soy sauce and oyster sauce and mix well.

Method for wrapping cabbage, carrot and jiaozi 2:

1, shredded cabbage.

2. Shred Chinese cabbage and marinate with salt.

3. Knead the cabbage into a ball and rinse the sauerkraut powder with clear water.

4. Squeeze and put into another container, add chopped green onion and Jiang Mo.

5. Add 150g fresh meat stuffing.

6. Mix well to make cabbage stuffing.

Method 3 of wrapping cabbage, carrot and jiaozi:

1. Wash and shred carrots, put them into a food blender, add a little water, and grind them into powder, and filter out the juice with a sieve or gauze for later use;

2. Put the flour into a large bowl, slowly add carrot juice and knead it into a smooth dough;

3. Wash and chop the cabbage, grab it evenly with a little salt, let it stand for 5 minutes, then squeeze out the water from the cabbage, and wash and chop the onion;

4. Put the pork stuffing into a bowl, add salt and soy sauce and stir well, add Chinese cabbage and chopped green onion, pour sesame oil and mix well to make Chinese cabbage stuffing;

5. Divide the dough into small portions, roll them into dumpling skins, and add meat to make small jiaozi;

6. Boil the boiling water in the pot, put it in the jiaozi, and then remove it.