Practice:
1, cut off the two ends of the tender pumpkin, wash it, wipe the silk, sprinkle with two spoonfuls of salt and mix well, and marinate for ten minutes.
2. Squeeze the tender pumpkin shreds and chop them. The squeezed water is kept in a small bowl, and a small amount is repeatedly beaten into the meat stuffing.
3. Cut off the root of Flammulina velutipes, tear it open and wash it, squeeze out the water and chop it up.
4. Rinse the shrimp skin and squeeze out the water.
5, pork peeled and washed, cut into large pieces and chopped into minced meat, beat in two eggs and beat evenly.
6, add salt, soy sauce, cooking wine, thirteen incense, and beat evenly.
7. Pour minced meat into a large container, add tender pumpkin, Flammulina velutipes and shrimp skin, beat evenly, and then pour in peanut oil and beat evenly.
8. Dip a little water into the edge of dumpling skin, put a spoonful of meat stuffing and knead it into the shape of jiaozi.
9, boil water, put jiaozi, shake the pot, don't let jiaozi stick together, boil and pour water twice, and cook.