Oyster shrimp 30

Pork stuffing (Wuhua) 300g

Auricularia auricula 10 flower

10 shallots

50 dumpling skins

condiment

2 tablespoons soy sauce

Fuel consumption 2 tablespoons

Proper amount of cooking wine

Zanthoxylum oil 1 tablespoon

Appropriate amount of black pepper

Appropriate amount of starch

Proper amount of olive oil

Hand-peeled oysters and shrimps? The practice of jiaozi with minced meat

Peel the oysters and shrimps, remove the shrimp lines, cut them into sections, knead them evenly with proper amount of starch, add proper amount of cooking wine and olive oil, and stir them evenly for later use.

Soak the fungus, wash the shallots and cut into pieces. Chop meat. Mix onion, fungus and meat, add oyster sauce, soy sauce, pepper oil and black pepper, and stir well. The moisture in the filling should be sticky until it is not loose.

I wrapped jiaozi in purple potato skin, which can be scalded with boiling water and stirred with cold water for three times to get delicious jiaozi.