Ingredients: water, flour, 400g front leg meat, 460g sauerkraut, 500g cooking wine, soy sauce, salt, chicken essence, 2 shallots, 3 pieces of sugar, 1/2 teaspoons cooking oil, 2 tablespoons.

Exercise:

1, add proper amount of water to flour to make a flocculent shape, knead it into a smooth dough with the chef's machine and bake it for about 30 minutes.

2. Wash the pork, cut it into large pieces and put it into the chef's machine to grind it into paste.

3. Wash the sauerkraut and chop it with a knife. Gently knead the sauerkraut with both hands, squeeze out the water and put it into the meat stuffing, then add some onion and ginger foam.

4. Knead the baked dough evenly, then knead it into long strips, sprinkle dry powder with a small dose of scraper, and roll it into round pieces with a rolling pin.

5. Put a proper amount of pork and sauerkraut stuffing on the dumpling skin and knead it into jiaozi shape according to your own habits.

6. Sprinkle some salt in the water in the pot, add a proper amount of jiaozi and gently push it around with the back of the spoon, then cover the fire. After the pot is boiled, stir a little cold water, then stir cold water after boiling, and repeat for 3 times.

7. After all floats, turn off the fire and cook.

Sichuan fish with Chinese sauerkraut

Ingredients: grass carp 1000g bagged fish and pickled cabbage, a bag of wild pepper 10 eggs, a dried pepper 15 fresh pepper 10g ginger, a piece of garlic, six-petalled green onion, a piece of white vinegar, a little cooking wine, a little salt, a little oil, a little sweet potato starch.

Exercise:

1, cut sauerkraut into small pieces.

2. Wash sauerkraut with clear water and wring it out.

3. Clean the fish, chop off the head and tail, and remove the tendons.

4. Slice the ginger, pat the garlic slightly, cut the green onions, and cut the dried peppers and shake well to remove the pepper seeds. Then soak the dried peppers in water and use kitchen paper towels to absorb the excess water.

5. Cut the knife from the back of the fish, cut two pieces of fish, cut the knife from the tail of the fish, and tilt the fillets along the grain of the fish, not too small or too thin, otherwise it will be easy to break.

6. Cut a knife from the middle of the fish head, cut the fish bone into pieces, then wash the fish head and fish bone with clear water and drain the water.

7. Add a proper amount of salt and white vinegar to the fish fillet, grab it, wash it with clear water, remove impurities and blood, and then drain it.

8. Add salt, black pepper and a little cooking wine to the fish fillets, then add sweet potato starch, egg white and a little oil, and fully grasp. You must add enough salt, or the fillets will not taste easily.

9. Add the right amount of oil to the pot and heat it to 50% heat. Add onion, ginger, garlic and chopped pepper and stir fry. The wild pepper used here is sold in the supermarket, that is, pickled pepper, the kind of millet spicy.

10, add sauerkraut and stir fry, add a little white vinegar and stir fry for a while. Add appropriate amount of boiled water, fish head and fish bones, and cook over high fire. Add appropriate amount of salt according to salinity. Cook for about 5 minutes, remove the fish head and bones and put them in a container.

1 1. Put the fillets piece by piece, gently shake the pan, and it will be cooked in more than a minute.

12. Add an appropriate amount of oil to the pot and heat it to 70% heat. Add fresh peppers and soaked dried peppers, stir-fry until fragrant, and then pour hot oil on the fillets. If you don't like the spicy step, you can omit it. )

13, sprinkle coriander and chopped green onion on the table.