pork

500 grams

kidney bean

300 grams

aubergine

300 grams

condiments

edible oil

Proper amount

salt

Proper amount

Cooking wine

Proper amount

oyster sauce

Proper amount

thirteen?incense

Proper amount

verdant

Proper amount

energy

Proper amount

water

Proper amount

Eggs (of hens)

1

step

1. Wash the meat with water, chop it into stuffing, add auxiliary materials, and stir it in one direction with chopsticks to make the stuffing strong.

2. Wash the beans and eggplant with clear water, cut the eggplant into long strips with a knife and put it on a plate for later use.

3. Boil the pot with water and steam the beans and eggplant for 3 minutes.

4. Put the steamed beans in cold water, take them out and chop them up, add the meat and stir well.

5. Squeeze the steamed eggplant, chop it, add the meat and stir well.

6. Knock the noodles into the eggs with a little salt, knead the noodles with cold water, knead into dough, and knead until the noodles are smooth and awake for 20 minutes.

7. Knead the dough into a paste, flatten it, and roll it into a circle with a rolling pin.

8. Put the stuffing into the skin, pinch the jiaozi with both hands and wrap it.

9. Put the wrapped one on the curtain,

10. Boil water in the pot, and add cold water to jiaozi before boiling. (Boiled twice in cold water) The delicious jiaozi is ripe.

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