Ingredients: 1 chicken, 200g pork, 100g flour, 1 ham, 7.5g salt, 5g monosodium glutamate, 5g onion, 5g ginger, 15g chicken oil, 25g yellow rice wine, 5g sesame oil and appropriate amount of water.

Specific steps:

Blanch the chicken in boiling water, remove the blood, take it out and wash it, take a casserole, put it on the bottom with a small bamboo frame, add onion, ginger and ham skin, add 2500 grams of water, bring it to a boil with high fire, add 20 grams of chicken and 20 grams of Shaoxing wine, and move it to a low fire when it is boiled again.

Chop pork into powder, add 2.5g of water, 1.5g of refined salt, 5g of Shaoxing wine and 1g of monosodium glutamate, stir until it becomes thick, then add sesame oil to make stuffing, knead flour into dough, make 20 dumpling skins, put them into stuffing, wrap them into bird-shaped jiaozi, cook (or steam) until the chicken is crisp, and take out ginger slices and pieces.