Ingredients: 600g fennel, 50g pork belly, appropriate amount of chopped green onion and Jiang Mo, cooking wine, soy sauce, and appropriate amount of salt.

Steps:

1, fennel stems, select the yellow leaves, wash them and lay them flat on the chopping board to drain the water.

2. Cut into fennel pieces when the water is almost gone.

3. After a catty of pork belly is beaten into minced meat, add a proper amount of chopped green onion Jiang Mo, pour in a tablespoon of cooking wine, a proper amount of soy sauce and salt, and stir into a uniform minced meat.

4. Pour the chopped fennel into the meat and mix well slowly.

5. After jiaozi is wrapped, leave enough food for the day, and put the rest in the refrigerator for one hour. After jiaozi is set, put it in a fresh-keeping bag, and seal it and freeze it.

6, put the right amount of water in the pot to boil, put it in the jiaozi, and order cold water twice during the period. When the jiaozi floats again, it is cooked.

7, with Laba garlic and some Chili oil, it is no longer fragrant.