The first step is to remove the yellow leaves of shepherd's purse and clean them with clear water. Prepare a pot of water in advance, put the shepherd's purse in it for 30 seconds, then take it out and wring it out.
The second step, after the shepherd's purse is wrung dry, it must be chopped for later use. Prepare another piece of pork belly, chop a small piece, put it in a meat grinder and twist it into dumpling stuffing. Prepare some onions and ginger, cut some into minced onions and ginger for later use, and soak the other part in water to make a bowl of onions and Jiang Shui.
Step 3: Add minced onion and ginger, salt, monosodium glutamate, pepper noodles, soy sauce, sesame oil and sesame oil into the pork stuffing and mix well. Well, in this case, their dumpling stuffing may be a little dry, so pour in the onion Jiang Shui and stir the water until the pork stuffing is stirred.
Step 4, add chopped shepherd's purse, add a little vegetable oil, and stir the shepherd's purse pork stuffing evenly. Prepare dumpling skins, put shepherd's purse and pork stuffing in, and wrap them. I think everyone can do this step, so I won't say much here. Finally, I will scald it with boiling water and serve it out.
This seasonal wild vegetable, shepherd's purse, must be eaten by everyone, and it is delicious and nutritious. Especially when wrapping jiaozi, I personally think it needs more delicious food than amaranth, so I must try it. Tip: Wrap jiaozi with shepherd's purse and pork stuffing to deodorize raw pork. Never use rice wine. Add onion Jiang Shui, the effect and taste will be better.