The daily practice of steaming and stewing jiaozi in the north is as follows:
1, wash pork belly or big bone (or chicken) and put it in a pot to cook.
2. Chop the lean meat into minced meat, add appropriate amount of chopped green onion, Jiang Mo (don't put pepper noodles if you don't like ginger), monosodium glutamate, sesame oil, soy sauce and salt, and stir well like wrapping jiaozi.
Take some soup from the soup pot, but not too hot, just warm the soup.
4. When the pork belly or the big bone (chicken) is cooked, take it out and put it in a basin, and then take out a part of the seasoning hedge for cooking soup, that is, there can be no other impurities in the soup.
5. When the soup is bubbling, suddenly pour the prepared starch to make a live starch paste, then taste the salty taste and decide whether to add salt according to the taste; Not too thick or too thin.
6. Pour the prepared starch paste into the prepared container. (nowadays, containers are generally stainless steel trays, and the zongzi used by grandma's generation in the past can't be found in the market. ) put it on the drawer of the steamer and steam it. Steam usually takes 40 minutes.