1, 200g of meat is chopped into minced meat, and 8g of salt, soy sauce, 2g of pepper powder, 20g of minced onion and ginger, 5g of chicken essence, 4g of spices and10g of sesame oil are added. After mixing all the spoons, add 80 grams of chicken soup and marinate for more than ten minutes. The flavoring is 2g of cardamom, 2g of Alpinia officinarum, 2g of star anise 1g, 2g of curcuma longa 1g, 2g of fragrant leaves, 2g of nutmeg, 6g of cinnamon, 3g of fennel, 4g of cardamom, 2g of angelica dahurica, 2g of dried tangerine peel, 3g of red pepper, and 3g of rhizoma anemarrhenae1g.. Stir-fry them all and grind them into powder.
2. Wash 400g of Chinese cabbage and cut it into soybean grain size. Sprinkle some salt to drain.
3. Put100g refined lard on a frying spoon and heat it to melt. Cool it a little and pour it into the broken cabbage. Mix well. Finally, mix the minced meat with the cabbage, put it in the refrigerator for half an hour, and you can wrap jiaozi.