Ingredients: 600g flour, 500g pork stuffing, 250g day lily, 200g leek.

Accessories: oil, salt, soy sauce, monosodium glutamate.

Exercise:

1. Select the non-flowering day lily, boil the water until it is soft, soak it in cold water for 2 hours, and change the water halfway.

2. Remove pedicels, squeeze out water and chop. Add peanut oil, soy sauce, salt, monosodium glutamate and water into the stirred pork stuffing, and stir in one direction.

3. Stir until it is viscous, add chopped daylily, wash leek and control water, and chop leek.

4. Add a little salt and cold water to the dough to preserve it. Put the leek into the dumpling stuffing, stir well and wrap it. Rub the flour, cut the agent, add the flour, and wrap well. Pressing the cake, rolling the skin, adding stuffing, pinching the middle, squeezing with both hands and wrapping it are all the same.

5. Boil the water in the pot with half a tablespoon of salt and boil it again. Put it in jiaozi and cook for three times, then remove it.