2, cuttlefish cut open and find the ink sac. Squeeze out the black juice inside, add a little salt and dilute it with a little warm water.
3. Add flour and knead it into a smooth dough, and wake it for about half an hour.
4, the small cuttlefish only leaves the head, removes all internal organs, washes, tears off the black membrane of the epidermis, and cuts into small particles.
5. Put the meat and ginger into the meat grinder and start the second gear of the meat grinder for about 30 seconds.
6, twisted into minced meat. Add cooking wine and egg liquid into minced meat and continue stirring.
7. Add chopped chives and diced cuttlefish.
8. Add the right amount of salt, chicken essence and cooking oil and mix well.
9. Wake up the noodles and knead them into long strips, cut them into small doses, and roll them into dumpling skins with thick middle and thin sides.
10, add cuttlefish meat. Wrap it up and be jiaozi. Cook in a boiling pot.