Ingredients: Chinese cabbage 1 piece, mushrooms 12 pieces, and 2 carrots.

Accessories: 2 slices of ginger (increased or decreased according to personal preference), appropriate amount of salt, soy sauce, pepper, a little chicken essence, soy sauce (optional) and spiced powder (optional).

working methods

1. Chop the Chinese cabbage, wrap it in gauze, and then squeeze it until no more water flows out.

2. Remove the hard stems of soaked mushrooms and chop them. After cutting carrots or rubbing them into filaments with a fine brush, squeeze the water a little.

3. Put 1-2 tablespoons of oil in the oil pan (salad oil, peanut oil and lard can be used). Add 15 and 16 slices of pepper, stir-fry until fragrant, and then take out.

4. Stir-fry the chopped mushrooms in oil, add 1 tablespoon soy sauce and 1 tablespoon sugar, stir-fry for a few times and smell the fragrance.

5. Chop the ginger for later use.

6. Put the Chinese cabbage and carrots into a large container, pour in 1 tablespoon sesame oil and mix well, so that all vegetables are evenly oiled.

7. Add the fried mushrooms and Jiang Mo, add appropriate amount of salt, soy sauce, pepper, a little chicken essence, soy sauce (optional) and spiced powder, and stir well.

8. I won't go into details about how to package jiaozi. Just wrap it up and cook it in the pot.