1. Prepare a large basin of clean water, add appropriate amount of salt, stir and melt, and put the picked fennel seedlings into it 15 minutes. Soaking in salt water can kill the remaining eggs in fennel seedlings and keep fennel seedlings green.

2. Chop the pork into minced meat, add appropriate amount of soy sauce, cooking wine, salt, oyster sauce, chopped green onion, Jiang Mo, pepper and barbecue sauce, stir well, then knock in an egg, pour in appropriate amount of water several times to stir the minced meat, and then marinate in the refrigerator 10 minute.

3. There is jiaozi noodles. Knock an egg into 500 grams of flour, add 250 grams of water and 20 grams of corn starch, stir well, knead into smooth dough, cover with plastic wrap and set aside.

4. Cut fennel seedlings into fine powder after controlling water content, put them into the marinated meat stuffing, add a proper amount of vegetable oil, and stir well for later use.

5. Just wrap jiaozi in a way that you like and are good at. When cooking jiaozi, add more water and a spoonful of salt to prevent jiaozi from sticking his hands and breaking his skin.

Nagging a few words:

1. No matter what kind of jiaozi is wrapped, adding an egg and proper amount of starch and salt to the dough can make the dumpling skin tougher and more transparent and beautiful.

2. When fennel stuffing is mixed with jiaozi, don't add spicy spices such as sesame oil and spiced powder, which will cover up the aroma of fennel itself.

3. When mixing fennel stuffing with jiaozi, adding eggs can lock the moisture and nutrients of the meat from losing, and the made jiaozi is delicious and juicy. Adding barbecue sauce to the stuffing is rich in flavor, juicy and not greasy, which will make fennel taste more rich and not greasy.

4. Add seasonings to the meat stuffing, stir it vigorously, and put it in the refrigerator for cold storage, so that the meat stuffing can solidify when it is cold, and there is no moisture in it, and the cooked jiaozi is juicy.