500 grams of refined powder, 300 grams of pig fat and lean meat, 300 grams of Chinese cabbage, and a proper amount of cooked lard, Sichuan salt, soybean oil, monosodium glutamate, pepper, sesame oil and cooking wine.

working methods

1. Pour 350g of water into the pot and bring to a boil. Pour it into flour and stir it into balls with a rolling pin. Take it out to cool. Rub evenly on the chopping board and cover it with a wet cloth.

2. Chop the fat and lean meat with a knife.

3. Add cooked lard to the hot pot, then add minced meat to dry the water, and add cooking wine, Sichuan salt and soybean oil to color the pot.

4. Wash the cabbage, blanch it in a boiling water pot, pick it up, chop it with a knife, squeeze out the water, put it in the cooked meat in the pot, and mix it with Sichuan salt, pepper, monosodium glutamate and sesame oil to make stuffing.

5. After the hot noodles are folded and kneaded into strips, 50 small noodles are picked by hand, rolled into round skins with a diameter of about 10 cm, filled with stuffing, kneaded into half-moon jiaozi blanks, and steamed in a cage for about 10 minutes until cooked.