Prepare ingredients: radish, nine dishes, flour, beef.

Practice steps:

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Let's prepare some meat stuffing. Chop and marinate beef properly: add salt, soy sauce, pepper powder and oyster sauce powder for marinating 15 minutes. The meat was too expensive, so I only put a little.

Because beef is not the main stuffing, it is just a simple way of pickling and seasoning, and it is not necessary to add pepper water to stir.

3. Wash the radish, shred it with a chopping board, marinate it with appropriate amount of salt for about 15 minutes, then squeeze out the water in the radish and finely chop it for later use. Radish is just pulled back from the ground, especially fresh and tender, without blanching, but it loses its original flavor.

4. Pick nine dishes and cut them into fine powder. Radish and nine dishes are a perfect match. Wrapped together in jiaozi, it's too rare to drop.

5. Finally, put the marinated meat stuffing, radish and chopped nine vegetables together, add a proper amount of cooked oil, and stir the salt evenly, and the delicious dumpling stuffing will be ready.

Radish likes oil, so put more cooked oil in the stuffing. When cooking oil, add appropriate amount of pepper, cloves, ginger slices and shredded onion, fry them together, and then take out the seasoning to cool. I always make a big bottle for spare, and add a few spoonfuls when cooking and stuffing.

6. Wake up jiaozi noodles, knead them into strips, pull them into small doses of the same size, roll them into thinner dumpling wrappers, and wrap the prepared stuffing in the middle. When wrapping jiaozi, I always fold the dumpling wrapper in half, pinch it from the middle and squeeze it into the middle, thus wrapping an ugly jiaozi.