Steps? step

1

Rinse floating ash with water and soak in warm water;

Steps? step

2

Rinse radish under running water, scrape off the dirt on the skin and rub it into silk;

Steps? step

three

Boil the water in the pot and add shredded radish for a long time to remove the spicy taste of radish;

Steps? step

four

Taste it often, take it out when it is broken, and pour it into cold water to cool it;

Steps? step

five

Add chopped green onion, ginger powder, cooking wine and soy sauce to the meat stuffing and stir first.

Steps? step

six

Pour a small amount of water soaked in seaweed at a time and beat until the meat is sticky; Finally, pour proper amount of peanut oil and mix well;

Steps? step

seven

Take out the cold shredded radish, wring out the water and chop it with a knife;

Steps? step

eight

Chopping dried seaweed; Add chopped radish and dried seaweed into the meat stuffing and stir well. If you don't smell the fragrance when stirring, you can add the right amount of salt several times, and finally pour peanut oil to taste, and the filling will be ready;

Steps? step

nine

Take a piece of skin, wrap it in a proper amount of stuffing and wrap it in jiaozi;

Steps? step

10

Wrap it up, jiaozi

Steps? step

1 1

Add wide water to the pot, bring to a boil, add jiaozi, push it away with a spoon, and roll it for three times. Push it away with a spoon every time you cook, and add a little cold water to the last roll. After cooking, jiaozi can cook.