1, add a small amount of warm water to flour several times, and stir with chopsticks to form flocculant.

2. Knead into dough, cover with plastic wrap and let stand for a while.

3. Soak leek in salt water for 20 minutes, then wash and chop.

4. Wash and chop the pork. The proportion of fat and lean pork I use is 1: 9. You can also use lean meat completely.

5, the eggs into the basin, break up, add some water, so that the fried eggs are more tender.

6, hot pot cold oil, put a little oil in the pot, pour the egg liquid.

7. Stir fry over medium and small fire. After the egg liquid is fixed, cut it with a shovel and spread it into small pieces. Then let it out to cool.

8. Add a little more oil to the pot, simmer it, and pour in the pork and stir fry.

9. Turn off the fire after the meat changes color and let it cool.

10. Pour the cold pork and eggs into the leek. There is too much oil in fried pork, so there is no need to put oil now. If there is not much oil, you can put more. Add some salt to taste.

1 1. Take out a small piece of dough, knead it for a while, knead it into strips and cut it into even pieces with a hob.

12, roll small pieces of noodles into fine noodles, add appropriate amount of vegetable stuffing, and wrap. There are many ways to eat in jiaozi, according to your own preferences.

13. Boil a pot of boiling water and put a little salt to prevent jiaozi from sticking to the pot. Boil the water and put it into jiaozi. Boil the water again and add a spoonful of cold water. Generally, two or three times of cold water is enough. Jiaozi is ripe when he floats on the water.