4 grams of pork (thin seven fat three)

more than half of cabbage

two large green peppers

ginger

salt

chicken essence

spiced powder

sesame oil

salad oil

wheat flour

edible alkali. Add the cabbage and blanch it slightly until it becomes soft

3. Cut the green pepper into small pieces and blanch it

4. Blanch the blanched cabbage and green pepper with cold water respectively, and control the moisture

5. Chop the cabbage and green pepper into stuffing respectively

6. Squeeze out the excess moisture by hand for later use

7. Pour the pork stuffing with sesame oil and mix evenly

8. Then put it in. And soy sauce

9. Then add a proper amount of salad oil to make the meat stuffing more moist

1. Then add chopped green onion and Jiang Mo and mix well

11. Finally, add cabbage and green pepper

12. Stir the vegetables and meat thoroughly and evenly by hand. Dumpling stuffing is ready

13. Add a spoonful of salt and a little edible alkali to cold water and stir until it melts (salt: alkali =2:1 or so)

14. Slowly pour water into flour and gently stir it with chopsticks

15. Stir the flour into snowflakes

16. Make a smooth dough. Put aside and wake up for 15 minutes

17. Knead the woken noodles into long strips and cut them into small dosage forms

18. Roll the small dosage forms into dumpling wrappers

19. Put the dumpling wrappers in your hands and wrap them in stuffing

2. Squeeze them into ingots and put them on the curtain one by one.

21.