Accessories; 3 mushroom eggs 1 egg

Seasoning: salt 2g, chicken essence 1g, star anise 5g, cooking wine 5g, water 120g, shallot 1g, fresh pepper 1g, tsaoko 1g, ginger powder1g.

Practice of fresh meat with mushrooms in jiaozi

The first part is the step diagram: making stuffing.

1 250g pork belly, 3 fresh mushrooms, onion 1 each, egg 1 each, green pepper powder 1g, tsaoko powder 1g, aniseed powder 1g and ginger powder/kloc. Spices such as pepper and tsaoko are all necessary.

2. Cut all the ingredients into powder, put them in a bowl, break the eggs, add various seasonings, and stir in one direction with chopsticks for 3 minutes.

3. Put on disposable gloves, knead minced meat into meatballs the size of each longan, put them in a flat plate, and put them in the refrigerator for freezing 1 hour.

4. You can start to package jiaozi.

The following are bread dumplings:

1. Put the pea powder into a basin, pour in hot water, stir it with chopsticks into a flocculent shape, and knead it into dough by hand.

2. Sprinkle glutinous rice flour on the chopping board, put the dough on it, knead it into strips, cut it into small doses of about10g each, flatten the small doses, wrap them in glutinous rice balls, and then put them away and knead them in the palm of your hand; Do everything in turn.

3. Wrap jiaozi: Put jiaozi in boiling water, cook with low fire, shake the pot properly to prevent it from sticking, and cook until jiaozi floats on the water, that is, it is cooked. You can sprinkle some sweet-scented osmanthus on the dumplings appropriately to enhance the fragrance and color.