Composition:

500 grams of flour, 500 grams of pork legs,

Seasoning:

Zanthoxylum bungeanum, chili oil, garlic, ginger,

Copy soy sauce, pepper, salt, monosodium glutamate,

Sesame oil,

Production steps:

1. Peel the pork leg, pound it into minced meat with the back of a knife, add salt and water, stir vigorously until all the water is absorbed by the minced meat, add ginger juice, pepper water (pepper is brewed with boiling water), pepper and soy sauce, and stir evenly to make stuffing.

2. Add 200 grams of clear water to flour, repeatedly soften it evenly, knead it into strips, pull it into a small dose of 100, roll it into dumpling wrappers, wrap it into stuffing (about10g) respectively, and knead it into a half-moon jiaozi.

3, add water to the pot to boil, add jiaozi, add cold water twice in the middle after boiling, remove and put in a bowl after cooking, the skin is thin and tender, slightly spicy and delicious, salty and sweet.

4, soy sauce, red pepper oil, sesame oil, monosodium glutamate, prepared into sauce, and finally stirred with cold water, and stirred evenly with garlic.

Tips:

1. After the dough is kneaded, let it stand for half an hour before kneading, so that the dough absorbs water evenly and its toughness is enhanced, and the finished product is not easy to break the skin and leak stuffing.

2. A certain amount of water should be pumped into the meat stuffing, so that the meat can be fresh and tender, but not too much water, so as not to affect the molding.

3. When you cook jiaozi, you must boil the water before putting it in, otherwise the dumpling skin will be uncomfortable and slippery when you eat it. At the same time, jiaozi has to cook it three times and add water twice to cook it thoroughly.

4. Chili oil: 500 grams of rapeseed oil is burned to 80% heat. When it is dried to 50% heat, 250 grams of Chili powder and salt are added and blended.

5. Copying soy sauce: made of brown sugar, soy sauce, star anise, rhizoma Dioscoreae Septemlobae, Amomum tsaoko, cinnamon and onion ginger.