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Chop the pork, chop it into minced meat, put it in the pot, and then cut the onion, ginger and garlic into powder for later use.
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Put the wok on the stove, fire, and pour in the appropriate amount of Hu oil. When the oil is five-ripe, put the onion, ginger and minced garlic into the wok, and add the appropriate amount of salt to stir fry into onion oil.
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Pour the prepared scallion oil on the minced meat, then add 2 tbsps of fresh soy sauce, 1 tbsps of sesame oil, 1 tbsps of oyster sauce and 1 tbsps of aniseed powder, and stir well to make minced meat.
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Peel fenugreek, wash it, blanch it into filaments, then take it out and drain it, and put it in a basin.
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Put the dehydrated fenugreek shreds into a mud bowl and stir evenly to make fenugreek dumpling stuffing.
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Knead the baked dough into a long strip, pull it into a small dose, knead it into a round shape on the chopping board, and roll it into a disc with a thick middle and a thin edge with a rolling pin.
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Put the meat stuffing on the rolled dough, wrap it into your favorite jiaozi shape and put it on the curtain.
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Add more than half of the pot water to the boiling pot, and then put an onion in the pot. When the water boils, put jiaozi into the pot and slowly shovel it from the bottom several times with a spatula until all the jiaozi are eaten. Cover the pot and cook.
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After jiaozi rises to the surface, he adds a spoonful of cold water to the pot every 2 minutes. Jiaozi looks full, indicating that jiaozi is ripe. Take it out with a colander and put it on a plate, and the fenugreek stuffing jiaozi will be ready, and you can have a full meal again. It smells good!
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