Crystal dough: purple cabbage 100g water120g cooked noodles 60g corn starch15g edible oil. Meat stuffing: minced meat 200g water/ginger, soy sauce/salt, cooking wine/oyster sauce.

1. Mix the minced meat first: add some soy sauce, salt, cooking wine and oyster sauce into 200g minced meat and mix well.

2. Add the chopped ginger, continue to stir, and then marinate for 10 minutes.

3. Now make crystal dough: pour100g of purple cabbage and appropriate amount of water into a pot and bring to a boil over low heat.

4. Pour the boiled purple cabbage water into the container.

5. Pour 60 grams of dried noodles and 15 grams of corn starch into the basin and stir well.

6. Add hot purple cabbage water and stir until there is no powder.

7. Add a little cooking oil and continue to stir evenly.

8. Divide the stirred dough into 6 equal parts, roll it into thin slices, and the crystal dough is ready.

9. Put a proper amount of meat in the middle of the dough.

10, knead the dough into a five-pointed star shape.

1 1. Scroll each side of the five-pointed star inward.

12. Finally, put the wrapped cherry blossom jiaozi into a boiling water pot and steam it for 7 minutes.

13, crystal cherry blossom jiaozi is ready!