Ingredients: chicken 1, pork 200g, flour 100g, ham 1, salt 7.5g, monosodium glutamate 5g, onion 5g, ginger 5g, chicken oil 15g, yellow wine 25g, sesame oil 5g, 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 the onion knot, ginger and ham skin on the bottom with a small bamboo stand, add 2500 grams of water, boil it with high fire, add 20 grams of chicken and 20 grams of Shaoxing wine, and simmer it with low fire.

Chop pork into powder, add 2.5g of water, 1 .5g of refined salt, 5g of Jiu Shao and1g of monosodium glutamate, stir until it becomes thick, add sesame oil, mix and make stuffing, knead the flour into dough, put 20 dumpling wrappers into the stuffing, wrap them into bird-shaped jiaozi, and cook (or steam) until the chicken is cooked. Take out ginger slices, onion knots, ham skins and steaming racks and let them float.