Ingredients: cabbage, pork, onion, ginger, pepper noodles, cooking wine, soy sauce, sesame oil,

Specific production steps:

First, pour the right amount of flour into the basin, add the right amount of water, add water and stir once, stir until it is flocculent, then start to stir the dough into smooth dough, and then wake up for half an hour.

Second: Let's treat the cabbage, peel it off layer by layer, then rinse it, control the moisture, then shred it, then chop it into powder, add a small amount of 1 tablespoon salt to remove the excess water, then put it on the cage cloth, squeeze out the excess water and pour it into the basin.

Third: cut the pork into pieces, then cut into strips, cut into pieces and pour into the meat grinder, then add the onion and ginger, crush them into powder and pour them into the basin.

Fourth: Then put the drained Chinese cabbage into the pot, add appropriate amount of soy sauce for coloring, add appropriate amount of pepper noodles, thirteen spices, oyster sauce and salt and mix well.

Step 5, take out the dough that has been proofed, knead it and exhaust it, then knead it into long strips, cut it into even-sized preparations, roll it into dumpling wrappers with a rolling pin, make it as thick as possible in the middle and thin around, then put a proper amount of dumpling stuffing on the dumpling wrappers, fold it in half and seal it, sprinkle a proper amount of flour on the chopping board, and put the wrapped jiaozi on the chopping board for later use.

Sixth, add a proper amount of water to the pot, put it into jiaozi after the fire boils, and gently push it with a spoon in the middle. After the fire boils, add half a bowl of clear water, continue to cook, push it with a spoon, and then continue to cook, so add clear water three times repeatedly, and the jiaozi will all float.

Seventh: Finally, we fished out jiaozi with a colander, drained the water, and put it into a dish, where we can dip it in vinegar and garlic juice, which is very refreshing and delicious.