Jiaozi made of shredded potatoes. Jiaozi, wrap it as soon as it's ready. Don't put it. Otherwise it will be ugly after oxidation. Potatoes should be thin. It is best not to choose potatoes with red skins. Because some potatoes grow in water. Cooking is difficult. No matter what you do, it's brittle. Besides, the potato jiaozi is crisp and not delicious. It is best to choose the kind of potato that grows in the dry land in the north. The skin is not very bright. That kind of potato has a high starch content. And it tastes sweet.

My jiaozi seasoning is mainly scallion flavor, and there is also Chili flavor. The list is not greasy. The fragrance is rich. Pepper noodles should be freshly processed. Preferably freshly ground. And a little pepper. Meat stuffing with fat and lean meat. 20% fat and 30% lean.

Shred potatoes and soak in water. To avoid oxidation and redness. Prepare other things. More chopped green onion. Jiang Mo, a little. I like eating more meat. I made the flowers myself. Half meat and half vegetables. First, add salt, chicken essence, pepper powder and star anise powder to the meat stuffing. Jiang Mo mixes well with cooking wine. Then add shredded potatoes. Burning oil at the same time. Wait until the shredded potatoes and minced meat are mixed evenly. Add chopped green onion. Blanch with hot oil. Don't lower the oil temperature. Stir for the last time. Even after that, jiaozi can be included.

This jiaozi tastes a little salty.