Fennel is a condiment that people often use. For example, people like to add this seasoning when making pot-stewed or stewed fish soup, which will make the food more fragrant. It is worth mentioning that fennel can also be used as Chinese medicine, which has a wide range of therapeutic effects. Today, we introduce jiaozi with star anise stuffing, which is delicious and healthy. The specific preparation method is as follows.

The practice of filling jiaozi with octagonal stuffing;

Mix the noodles well before washing vegetables, because it takes time for noodles to wake up. When kneading dough, add water bit by bit, and stir the flour with chopsticks while adding water. The water can be pure cold water. When cooking jiaozi, it is best to add two eggs and a little salt to the noodles to avoid sticking together. Don't be too soft, the hardness is just right, be patient. The longer the kneading time, the better the gluten of the noodles and the better the taste.

Beat the eggs evenly, and pour a little water into the egg liquid, so that the eggs are tender and the oil can be cooled in a hot pan. When the oil is hot, pour in the egg mixture, stir with chopsticks, and turn off the heat after the egg mixture solidifies. Mash it with a shovel and cool it for later use.

The fennel used today was pulled out of the ground the night before. It's fresh, but it's not easy to clean than the one you bought. There are some weeds, which are picked one by one. It takes about half an hour to clean them.

Chop fennel as much as possible, so that the fragrance of fennel will be stronger.

Fennel, eggs, sesame oil, salt and soy sauce are enough. The stuffing of fennel eggs does not need too much seasoning, and the simplest seasoning can bring out the freshest taste. Adding too much seasoning will mask the fresh fragrance of the ingredients themselves, and sesame oil can be put more appropriately.

I don't know where I bought jiaozi. Nobody in my family knows. This will be a mystery ... all the achievements in the afternoon are here, and finally I want to say that this is the contented life I want.

The method of filling fennel with jiaozi:

Chop onion and ginger.

Add cooking oil to the wok, add minced onion and ginger and stir-fry until fragrant, then add soybean sauce and stir-fry.

Add soy sauce, cooking wine, salt, pepper and fried soybean sauce into the pork stuffing and mix well.

Add another piece of soup treasure and mix well.

Chop fennel and mix in the meat.

Add a little cold water to the flour, knead it into a smooth dough and let it cook for half an hour.

Cut the dough into long strips.

Cut jiaozi's dough.

Roll the skin, the skin in the middle is a little thicker.

The wrapped jiaozi is put on the curtain.

After the water in the pot is boiled, add 2g of salt to cook jiaozi.