2. Materials: Jiang Mo 1 0g, oyster sauce 25g, soy sauce 2g, soy sauce 2g, pepper1g, salt 2g, and chicken essence monosodium glutamate 2g each (optional).

3. Wash the tender dandelion and dry it for later use.

4. Chop 250g peeled pork belly, add 10g Jiang Mo, 25g oyster sauce, 2g soy sauce, 2g soy sauce, 1g pepper, 2g salt and 2g chicken essence monosodium glutamate.

5. Mix the pork stuffing with various seasonings, then add 25 grams of water and stir it clockwise to form glue, finally add 25 grams of cooked oil and stir it evenly, and then put the prepared meat stuffing in the refrigerator for later use.

6. Chop 250 grams of dried dandelion, add 25 grams of cooked oil and mix well, then add dandelion into the seasoned and mixed pork stuffing, and finally add 3 grams of salt and mix well.

7. Wrap the delicious dandelion pork stuffing into 2 kg dumpling skin, and it would be better if you could roll the dumpling skin by hand.

8. Cook the wrapped jiaozi in boiling water. The dandelion pork stuffing takes a little longer to cook than the dandelion egg stuffing, and then the pork stuffing can be cooked.