flour
300 grams
Clean water
175g
condiments
Crown daisy
Proper amount
Pork stuffing
Proper amount
Cooking wine
Proper amount
soybean
Proper amount
oyster sauce
Proper amount
thirteen?incense
Proper amount
Sweet sauce made of fermented flour
Proper amount
salt
Proper amount
sesame oil
Proper amount
oil
Proper amount
Clean water
Proper amount
Welsh onion
Proper amount
energy
Proper amount
step
1. Pour water into flour and stir until the water disappears.
2. Knead the dough into smooth dough by hand and cover it with a wet cloth for half an hour.
3. Prepare dumpling stuffing after waking up: wash Artemisia argyi, blanch it with boiling water, cool it in cold water, and squeeze out water.
4. Chop the chrysanthemum and squeeze it dry again for later use.
5. Add a little water to the meat stuffing and stir it clockwise until the water disappears. * * * Add water for 4-5 times and beat the meat into a gel.
6. Add Jiang Mo, cooking wine, soy sauce, oyster sauce, thirteen spices, sweet noodle sauce and salt into the meat stuffing and stir well. Finally, add some sesame oil to enhance fragrance.
7. When wrapping jiaozi, put chrysanthemum and chopped green onion into the meat and mix well, then add the right amount of oil and stir.
8. Take some awake dough and knead it into long strips.
9. Divide into small doses and roll up the skin.
10. Bao jiaozi.
1 1. Cook in a pot.
12. You can start eating.