2. Add warm water to flour to form dough, knead thoroughly, then pick it into a blank and roll it into a round skin (as thin as possible) for use.
3. Put the meat stuffing into a dish, add salt, chopped green onion, sugar, chicken essence, cooking wine, pepper, onion ginger juice and a little water and mix well to form the stuffing.
4. Knead the stuffed pericardium into skin and put it in the refrigerator to cool.
5. Pour an appropriate amount of oil into a flat-bottomed non-stick pan, first burn it on the fire, turn off the fire when the oil is hot, put jiaozi neatly into the pan, add water to jiaozi's bust, cover the fire, and turn to medium heat. After the water is boiled, open the lid and add some water, then lay it flat on the bottom of jiaozi. Cover and simmer over medium heat. When the water is dry, the bottom of jiaozi becomes brittle, so it can be cooked and put on the plate.