Preparation materials: 150 grams of pork filling, 10 grams of ginger powder, 1 green radish, 1 piece of ginger, 4 green onions, 20 grams of peanut oil, 10 grams of dark soy sauce, 10 grams of salt, 5 grams of chicken essence, 5 grams of Sichuan pepper powder.

1. Place 500 grams of pork belly on a cutting board and cut into pieces. Add yellow pepper powder, ginger powder, and pepper powder and soak for 15 minutes.

2. Wash a green radish, an appropriate amount of shallots, and a piece of ginger, drain and set aside.

3. Grate the green radish into thin strips with a grater.

4. Add water to the pot, wait until the water boils, add shredded radish and cook until raw.

5. Take the cooked radish into another basin to control the water, wrap it with a clean cloth and squeeze out the water from the shredded radish.

6. Place the shredded radish on the cutting board and chop into small pieces.

7. Chop the green onions and place them on the cutting board.

8. Put the chopped meat, radish, and green onions in a basin.

9. Finally, chop the ginger and place it on top of the dish.

10. Heat oil in a pot, wait until the oil boils, then pour it on the filling.

11. Add appropriate amount of salt, dark soy sauce and chicken essence, mix well and set aside.

12. Start pinching the dumpling skin from the middle. If it is difficult to pinch, you can dip it in some water. This will make it tighter and the skin will not break when you put it in the pot.

13. Then pinch the other side until it is completely closed.

14. Boil water, put the dumplings under the boiling water, and wait until all the dumplings float on the water, the dumplings are ready.