Ingredients: pork stuffing and proper amount of flour.

Appropriate amount of auxiliary pepper

Seasoning salt, soy sauce, ginger, cooking wine, onion and pepper oil.

1. Add a teaspoon of salt to the flour, stir it evenly with chopsticks, add water, knead it into a smooth and soft dough, cover it with a wet cloth, and simmer for 30 minutes, which can be longer. When the dough is in place, the dumpling skin will roll easily.

2. Wash the pepper, remove the pedicle and seeds, and chop it.

3. Dice the pork breast and beat it into meat stuffing with a blender. Chopped onions and ginger

4. Pour the pepper oil into the pork stuffing and stir well.

5. Add minced onion and ginger, cooking wine and monosodium glutamate, and stir the soy sauce evenly in one direction.

6. Put the chopped peppers into the pork stuffing and mix well. Add some salt and continue to stir evenly in one direction.

7. Knead the dough evenly, knead it into long strips, and pull it into a uniform size by hand.

8. Take a pill, roll it into dumpling skin and wrap it in jiaozi.

9. Boil enough water in the pot, add jiaozi, rotate and stir along the pot to prevent the pot from sticking, and cover the pot.

10. When jiaozi floats and the water boils, open the lid, pour a bowl of cold water on it, cover the lid, boil it again, pour another bowl of cold water, * * * pour three bowls of cold water, then turn off the fire and take it out.