Ingredients: pig forelegs1000g, mushrooms 500g, and dumpling wrappers.

Accessories: 1 spoon oil, 1 spoon salt, 1 spoon cooking wine, 1 spoon soy sauce, 1 spoon onion, 1 slice ginger, 10 slice pepper,/kloc-0.

1. Wash the pig's front legs and cut them into large pieces.

2. Put the stirring knife into the cup of the western kitchen machine and put the meat into the cup.

3. Set the highest gear to rotate for three minutes, break the meat into minced meat, and dump it for later use.

4. Wash the mushrooms and drain the water.

5. Then pour the mushrooms into the chef's cup.

6. Set the highest gear to rotate for one minute and crush the mushroom pieces.

7. Add cooking wine, soy sauce, oyster sauce, onion Jiang Shui, a little sugar and salt to the minced pork, and stir thoroughly until all seasonings are absorbed.

8. Pour the mushroom paste into the meat stuffing, then add the right amount of salt and sesame oil and mix well. The stuffing is ready.

9. Take a dumpling wrapper, put a spoonful of meat in the middle, and wrap it in jiaozi.

10, wrap all jiaozi in turn, and you can eat it now or keep it in the refrigerator.

1 1. Add clean water to the chef's cup, adjust the temperature to 100 degrees and keep it for 20 minutes. After the water is boiled, put it into jiaozi, stir it gently to avoid sticking to the bottom, add half a bowl of cold water after boiling, pour it into half a bowl of cold water after boiling again, and repeat this for three times until jiaozi is blessed, and then take it out and enjoy it.