condiments

Portulaca oleracea fresh meat paste

dumpling wrapper

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condiments

Dried shrimp

Ginger onion

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condiments

Light soy sauce

Cooking wine salt

Production steps

The dried ponytail is boiled in water. If you want to hurry, use warm water.

When the kimchi is dry, you can add shredded ginger (you can remove it if you don't eat ginger), chopped green onion, cooking wine, soy sauce and salt to the meat sauce and mix well for later use.

Rinse the soaked purslane, squeeze out the water, blanch it in a boiling water pot, and then cook it.

After blanching, pass cold water.

Squeeze out the water and chop it on the chopping board.

Then mix well with meat and shrimp skin.

Then mix well with meat and shrimp skin.

Take a dumpling skin and put some stuffing on it.

Pinch out the shape you like.

It's wrapped, jiaozi.

Add some salt to the water in the pot, add jiaozi and cook until the dumpling skin bulges.

Dish and eat.

skill

1, dried vegetables need to be dried thoroughly to be easy to preserve.

2. Add salt to the water, and the boiled jiaozi will not rot easily.

3. When cooking jiaozi, push the spatula in the same direction.