Prepare ingredients: minced meat, onion, ginger, soy sauce, soy sauce, fried sauce, pepper powder, spiced powder, pepper, oil, salt and flour.

Step 1: Carefully remove weeds and yellow leaves of shepherd's purse, cut off a layer of root stalks, wash off floating dust, then soak in baking soda salt water for 10 minute, and then rinse off.

Step 2: Boil the water in the pot, add salt and oil, and quickly blanch the shepherd's purse and take it out.

Step 3: The blanched shepherd's purse is dark green. Cool or drench the blanched shepherd's purse, squeeze it dry and chop it up.

Step 4: Chop the fresh meat according to the ratio of 3: 7, add salt, soy sauce, soy sauce, pepper powder, spiced powder, pepper, Jiang Mo and appropriate amount of water, stir in one direction, then add fried sauce and stir well, then add cooked oil and sesame oil. Add chopped green onion and mix well. Add shepherd's purse to adjust the filling.

Step 5: Add 5 grams of salt and 430 grams of water to the flour, mix the dough as usual, seal the dough and let it stand for 30 minutes. Cut a small piece from the dough, rub it into long strips, cut it into small pieces, roll it into thin slices, and you can wrap jiaozi. Jiaozi, it's wrapped.

Step 6: Boil jiaozi: Boil the water in the pot, boil the jiaozi, then boil some water, then boil some water, and then boil some water (three rolls of jiaozi, two rolls of noodles and three rolls of water). After the jiaozi floats, put it on the plate.