1, flour amplification basin, slowly add water and chopsticks to stir into flocculent, then knead it into moderately smooth dough by hand, cover it with plastic wrap and let it stand;

2. Picking celery leaves, tearing off old tendons, washing and draining, and then dicing; Fennel powder

3. Boil a proper amount of water in a small milk pot, add pepper, and turn off the heat after boiling slightly. Take out Zanthoxylum bungeanum, and cooling to obtain Zanthoxylum bungeanum wat;

4. Beat an egg into the meat stuffing, add a little pepper water, stir vigorously in one direction with chopsticks, add a proper amount of soy sauce, cooking wine, sesame oil, sugar, salt, minced onion and ginger, pepper and a little spiced powder, and stir evenly until it is thick, then add celery and fennel, and stir evenly;

5. Take out the dough, sprinkle some fine noodles on the chopping board and knead it slightly, divide the dough into several parts, put one part on the chopping board, knead it into strips, make preparations, flatten it, roll it into dumpling skins, wrap it in stuffing and knead it into jiaozi; Repeat this until all the noodles and meat stuffing are used up;

6. boil a pot of water. The water is boiling. Go down to jiaozi. While getting off the jiaozi, gently push it in one direction with a strainer to prevent it from sticking to the bottom of the pot. Cover the pot and add some cold water when the water boils. Add water for two or three times, and the jiaozi will all float, bulge and be fished out.