2. Add water to the pot, add 1 teaspoon of salt, bring to a boil, put down the fennel root, and blanch the whole fennel in the pot. When the roots are soft, put the whole fennel into the water. This needs to be boiled for a while, and the soft fennel can be fished out by pinching the stem with your hand.
3. Soak the fished fennel in a cold water basin for a while, then remove it and remove it by hand, chop it on the chopping board, put it on one side of the seasoning basin, and pour a little peanut oil and mix well; Fennel likes oil, so it should be topped with oil first to avoid a lot of water when sprinkling salt later.
4. Put the ginger powder into the meat and mix well; Add soy sauce, monosodium glutamate and salt, stir well, add a little water, stir well in the same direction, and pour into the other side of the seasoning basin.
5. Before preparing to wrap jiaozi, mix minced meat and fennel, pour in peanut oil, stir evenly in the same direction, and wrap jiaozi.
6. Add water to the pot, bring it to a boil, and pour it into jiaozi. Don't pour too much at once. Push it away with a spoon and roll it three times. Every time you push it away with a spoon, add a little cold water to the last roll. After cooking, jiaozi can cook.
7, fennel jiaozi dipped in vinegar or garlic juice, tastes good.