Dumplings with pork and green onions

Ingredients: 5g of pork stuffing, 2g of green onions, 5g of water-mixed dough, and appropriate amounts of Jiang Mo, cooking wine, salt and monosodium glutamate.

Practice: Wash the green onion, control the moisture, chop it into fine powder, put it in a container with the pork stuffing, add Jiang Mo, cooking wine, salt and monosodium glutamate, and stir until the stuffing is ready for use. Knead the dough with water, pick it into small flour, roll it into dough, and wrap it into stuffing to make pork and green onion dumplings. Set the pot on fire, add clear water to boil, and then put it into jiaozi green body. When the water boils, pour clear water, boil it again, and pour it again for three times in a row. When jiaozi comes out of the water, you can take it out and put it on a plate.

pickled bullfrog

raw materials: bullfrog, green onion, pickled pepper, salad oil, salt, monosodium glutamate, cooking wine, pickled ginger and pepper.

practice: the bullfrog is slaughtered, its head is peeled, its internal organs are washed, cut into pieces, and it is sized with salt, pepper and cooking wine. Soak red peppers, remove pedicels, remove seeds and cut into sections, wash green onions and cut into sections, soak ginger and cut into ginger rice. Heat the oil in the wok to 7% heat, and take the bullfrog out of the wok. Heat a little oil in the wok, add ginger rice and pickled pepper to stir-fry for fragrance, add bullfrog, cook cooking wine, add monosodium glutamate and scallion, turn the wok and put it on the plate.