2. Seasoning: 6g of salt, 0g of ginger10g, 0g of sesame oil10g, 670g of water, 2g of white sugar12g, 2g of white pepper and a proper amount of onion.
3. Grind pig's forelegs (fat three and thin seven) into minced meat, add all seasonings (salt 5g, sugar 12g, white pepper 2g, water 20g, soy sauce 10g, sesame oil 10g, preserved jelly 120g), and add aspic.
4. Knead all dough materials (flour 100g, boiling water 50g, salt 1g) evenly and let stand for10min.
5. After waking up, pat the dough on the dry flour and press it with a dough press for many times. Finally, turn it to the fifth gear and press it into a dough sheet.
6. Press it into a round blank with a mold, wrap it with meat stuffing to form a jiaozi blank, and put it on a non-stick pan or tarpaulin.
7. Boil water on the pot, steam for 6 minutes, and open the lid immediately after turning off the fire.