2. Put the pot on the fire and add cooked lard to heat it. First, add diced meat and stir fry, then add diced tofu, chopped green onion, Jiang Mo, soy sauce, refined salt and monosodium glutamate and stir fry. At the same time, dilute the dry starch with water, slowly pour it into the pot and boil it to get the filling.

3. Put the pot on medium heat, add rice flour and refined salt 10g and mix well. When the temperature of rice noodles reaches 60 degrees, add 2400g of water and mix well until cooked. Put the dough on the chopping board to dry, fully knead, and make 30 noodles, each weighing 65g. Wipe a little rapeseed oil on the chopping board, put the above agent on it, knead it into a ball, press it into dough with a knife with a diameter of about 10 cm and a thickness of about 1.6 mm, hold the dough in your left hand, wrap it with stuffing, and knead it into a jiaozi shape, thus making the blank.

4. Put the pot on the fire, add rapeseed oil and heat it to 70%, then put it in jiaozi. When fried to golden brown, fry for about 5 minutes on medium heat, and serve.

The main points of making Sanhe zongzi;

1. When the stuffing humidifies starch, it should be stirred while adding it to avoid uneven agglomeration;

2. When frying, fry it to the oil surface of jiaozi, and then fry it with medium and small fire.