Fennel pork jiaozi: First, prepare pork fennel salt 13 soy sauce and other seasonings for later use. Cut the onion and ginger into powder for later use, then soak the fennel in light salt water for 10 minute, then clean it with running water, remove the roots and chop the washed fennel, put the minced onion and ginger into the meat, stir well, then add the fennel, add a little salt and thirteen sesame oil, pour out and stir well clockwise. If you want to make the dumpling stuffing colorful, you can add some soy sauce and stir it clockwise.

Jiaozi must remove yellow leaves, remove roots and chop fennel, or use a cooking machine to break fennel into pieces. Add a little water to the pot, fry fennel, take it out and let it cool for later use. Stir-fried fennel will not have a strong fennel flavor in jiaozi. It is best to cut the spiced meat into pieces or beat it into meat stuffing with a cooking machine, add salt to soy sauce, spiced chicken essence and sesame oil, marinate the minced garlic for half a minute, then stir the last season clockwise, and then add fennel into the meat. In this way, there won't be too much soup when wrapping jiaozi, and it will be more Q-bomb when eating.

After the dumpling skin dough wakes up, knead it evenly and make it into skin. Then add a proper amount of salt to the fennel stuffing jiaozi and wrap it in a jiaozi. After boiling, add wrapped jiaozi water to cook, and then rinse with clear water. When making fennel pork stuffing jiaozi, you must choose pork belly with three parts fat and seven parts thin and cut into squares, which is more chewy, and the vegetables wrapped in cooked peanut oil can prevent excessive water after adding salt. Moreover, fennel rarely comes out of water, so it should be refrigerated in jiaozi. Fennel stuffed pork jiaozi fennel is rich in nutrition, which can stimulate appetite. Regular consumption can supplement the nutritional elements needed by the body.