Steps:
1, the raw materials are ready.
2, radish fork into silk, boiled for 5 minutes. Add some edible alkali and a few drops of salad oil when blanching.
3, shredded radish into sauce.
4. Chop the pork into small pieces, add minced onion and ginger, a raw egg white, sugar, a few drops of sesame oil and seafood soy sauce, and stir in one direction until the meat is stirred into a very elastic feeling.
5. Cut the oysters in half or three and a half.
6. Mix the basic stuffing with oysters, shredded radish and coriander, and add salad oil and salt.
7, including jiaozi.
8. When cooking jiaozi, add less salt to the pot. In order to prevent the pot from sticking, wait until the water boils. After taking out the pot, stir the water from the side of the pot with a shovel to drive jiaozi to slide, so as to avoid jiaozi sticking to the pot.