Materials: taro 250g, sweet potato starch 150g, lean meat 250g, mushroom 100g, carrot 1 root.

Stuffing seasoning: ginger 1, onion 1, soy sauce 10g, oyster sauce 10g, salt 2g, thirteen spices 2g, water 50g and vegetable oil 20g.

Soup seasoning: 1 shallot, 5g soy sauce, 2g chicken essence, 2g Chili oil or sesame oil.

-Manufacturing methods and steps-

Step 1: We peel and wash the prepared taro; Carrots and mushrooms are also cleaned more cleanly; Clean the lean pork; Then put it on a plate for later use.

Step 2: Cut the processed taro into thick slices, put them in a steamer, and steam with medium fire for 15-20 minutes until cooked. What needs to be explained here is that gloves are always worn when processing taro, mainly to prevent allergies.

Step 3: When steaming taro, we begin to prepare stuffing. First, we simply cut the lean pork, then chop it into minced meat and put it in a prepared big bowl. Similarly, we cut onions and ginger into powder and put them in the meat stuffing. For the last time, add soy sauce 10g, oyster sauce 10g, salt 2g, thirteen spices 2g, water 50g and vegetable oil 20g.

Step 4: After the meat stuffing is put away, we use chopsticks to stir it in one direction, fully stir the meat stuffing evenly, stir it vigorously, and then marinate it for 10 minute, so that the meat stuffing and seasoning can be fully blended into the flavor.

Step 5: put the mushrooms in a boiling pot and blanch for 10 second to remove the peculiar smell, then take them out and soak them in cold water, then squeeze out the water and cut them into powder; Also cut carrots into small particles; Then put them into the meat stuffing separately, but don't mix them. Mix them when you wrap jiaozi.

Step 6: The taro has been steamed for almost 20 minutes and is basically cooked. We take it out, put it in a prepared basin, press it into a paste while it is hot, and make it as fine as possible.

Step 7: After the taro is pressed into mud, add the prepared sweet potato starch, stir it evenly, knead it into smooth dough by hand, and wake it for about 10 minute.

Step 8: After the dough is proofed, it is kneaded into strips and then cut into extruders with equal size. After making a ball by hand, knead it into a round cake with your fingers, which is thicker than a coin. Then put the stuffing in the middle and make a jiaozi.

Step 9: Put the water into the pot and boil it. Put the wrapped "taro jiaozi" in the pot and cook it for a long time. Generally, put cold water after boiling, and then put cold water after boiling. Usually put it three times and boil it.

Step 10: While cooking jiaozi, we prepare a soup bowl, add chopped green onion, 5g soy sauce, 2g chicken essence, 2g chili oil or sesame oil in turn, then add boiling water in jiaozi, and rinse the seasoning to wash out the fragrance.

Step 11: Finally, put the cooked jiaozi into the soup bowl and it will be ok!