Flour (200g)

Pork stuffing (150g)

Chives (100g)

condiments

Warm water (125ml)

kitchenware

not have

classify

Spring menu snacks fried in salt for half an hour.

Main raw materials; Flour, warm water, pork stuffing, chives, salt, soy sauce, yellow wine, chicken essence, white pepper, spiced powder, chopped green onion, Jiang Mo, sesame oil, edible oil and clear water.

Flour is made into dough with warm water (cold water can be used to mix dough in summer).

Relax for half an hour after the noodles are collected.

In the meantime, the fillings can be combined. Add chopped green onion, Jiang Mo, salt and pepper into the meat stuffing, then add the five-spice powder, soy sauce, chicken essence and yellow wine, and pour in a proper amount of sesame oil.

Thicken it with a little water.

Add chopped leeks, and stir them when wrapping the pot stickers. If you stir it in advance, it will taste bad.

Rub the loose dough into strips and then pull it into flour to flatten it.

Roll the dough into an oval skin with a rolling pin.

Put a proper amount of meat in the leather and knead it firmly with your hands. The stuffing should be exposed at both ends, which is the shape of pot stickers.

Put some oil in the frying pan, and then put the pot stickers in a close pattern.

Cover the pot and start frying.

After frying for one minute, boil some water, cover the pot tightly and continue frying.

Stir-fry for two minutes, then boil a little water. After two or three minutes, the water is completely drunk, and the pot can be cooked.

Then code the plates with five shovels and enjoy.

Eat with laba vinegar.