Ingredients: lean pork 1 kg, lotus root 1 kg, a small amount of auricularia auricula, eggs 1 piece, a little onion, cooking oil, salt, raw flour, soy sauce and oyster sauce.

Practice: 1. Chop pork, add salt, cornmeal, soy sauce, oyster sauce and cooking oil, beat in an egg and stir evenly in one direction until the meat becomes firm.

2. Wash the lotus root, peel it and cut it into filaments along the vertical line. If it is troublesome, you can also use the planer directly.

3. Cut the lotus root into cubes, the finer the better. If the particles are too large, it is difficult to affect the taste.

4. Chop the fungus and chopped green onion, and put them into the meat stuffing together with the lotus root and stir well.

5. Next, jiaozi. Pinch the dumpling skin with your left hand and put in a proper amount of dumpling stuffing. Bian Xiao uses the dumpling wrappers sold now, and friends can roll them themselves when they are free.

6. Fold the dumpling skin in half, hold the binder with thumb and forefinger, and jiaozi will be ready. Jiaozi made by this method is not only simple and quick, but also will not be exposed when cooked.

7. After jiaozi is wrapped, it can be boiled or steamed. Bian Xiao usually likes steaming. Brush a layer of oil on the steamer layer to prevent the steamer from sticking. Put jiaozi into the steamer, boil water and steam for 15~20 minutes.