Flour [Figure] Proper amount of flour

Appropriate amount of pork sauce

Appropriate amaranth juice

Green onions [Figure] Eat green onions in moderation.

Appropriate amount of ginger slices

Octagonal quantity

Zanthoxylum bungeanum [figure] Zanthoxylum bungeanum proper amount

Proper amount of soy sauce

Proper amount of old pump

Proper amount of salt

Peanut oil [Figure] Peanut oil in moderation

Sesame oil [Figure] Appropriate amount of sesame oil

Recipe practice:

1. Make purple amaranth juice and flour into a slightly soft dough, put it in a container, and cover it with a wet cloth or plastic wrap for 30 minutes.

2. Cut the green onion (a little more), heat the peanut oil in the pot, add ginger slices and star anise, simmer, remove and turn off the fire. When the oil temperature drops slightly, add chopped green onion and stir-fry until the temperature is over, pour in the meat sauce, add soy sauce, soy sauce and salt, mix well, pour in cold water several times, each time it is not easy, stir hard in one direction, and then add. Finally, add sesame oil and the filling is ready.

3. Roll out the baked noodles and cut them into small pieces. Sprinkle with dry flour, flatten it, and roll it out. The middle is slightly thicker and the edges are thinner.

4. Then package jiaozi as shown in the picture. The penultimate picture is my wrapping method, which is ugly. The last picture is my husband's wrapping method, which is faster.

5. Boil water in the pot and cook jiaozi. After the water is boiled, pour in cold water, and jiaozi will be almost cooked after one * * * three boiling pots. It can be served with garlic paste, vinegar, sesame oil and Chili oil.