Jiaozi stuffed with pork and green onions is fresh but not greasy, and tastes fragrant and enjoyable. Pork contains high-quality protein and essential fatty acids. It can also provide heme (organic iron) and cysteine for promoting iron absorption, and can improve iron deficiency anemia.

food

condiments

pork

500 grams

flour

500 grams

condiments

oil

Proper amount

salt

Proper amount

Welsh onion

1 root

energy

Proper amount

Red pepper

three

soybean

Proper amount

chinese anise

Proper amount

step

1. Twist the pork stuffing evenly for later use;

2. Chop the onion and ginger for later use;

3. Add the right amount of oil to the wok. When the oil temperature is 70%, add pepper aniseed and dried red pepper to stir-fry for fragrance;

4. Sprinkle chopped green onion Jiang Mo on the meat stuffing, take out the pepper and dried pepper from the pot, and pour the oil on the onion and ginger;

5. Add salt and seafood soy sauce and stir evenly in one direction;

6. Cold water and flour mixing, starting 1 hour for standby;

7. Bao Jiaozi;

8. Boil jiaozi, put it in a jiaozi, add cold water twice after boiling, and you can go out. Jiaozi cooked it just right.

9. Pan and plate.

skill

If you think the stuffing is not sticky enough, you can add some broth and stir it in one direction for a while to fully absorb the seasoning, so that the meat stuffing is more fresh and fragrant. The pork stuffing is very fragrant, so there is no need to add chicken essence to flavor it.