Mix the meat first, using 70% vegetable oil and 30% lard, so that the dumpling stuffing is fragrant but not greasy. Finally, put the fennel into the pot, add salt, monosodium glutamate, cooking wine, chicken essence, soy sauce and pepper, and stir well. The key to jiaozi is to chop the minced meat and add the right amount of salt, spiced powder, oyster sauce, soy sauce, soy sauce and soy sauce. Finally, pour in onion oil and seal the oil. First, let's fly fennel into the water, then put it in the faucet for a shower, squeeze the water dry by hand, then put fennel into the basin, add horseshoe granules, mushrooms, shredded fungus and shredded carrot, stir well, and add 5 grams of salt after stirring.

Fennel looks like handfuls of weeds, but it tastes particularly fragrant, and it emits a special fragrance. This flavor can also stimulate appetite and promote digestion. Our family likes it very much, so we buy a handful from time to time to wrap it in jiaozi. Fennel is a kind of vegetable, which is often used to make steamed stuffed buns and dumplings. Like its seeds (fennel), fennel has a special aroma, which is very popular in the north, but rare in the south. Because fennel is homophonic with returning home, many places in the north like to make buns during the Spring Festival.

Rub the dough, pull it hard, roll it, and put it into the prepared stuffing to make jiaozi. Boil the water in the pot, then put it in jiaozi, and then boil some cold water. When the water boils again, jiaozi will swell up, and jiaozi will be cooked, so it can be eaten after serving. Although there are jiaozi in the north and south, the difference of fillings in different places is actually quite big, and vegetables, shepherd's purse and mushrooms, which are common in the south, are rarely used in the north; Fennel, which is commonly used in the north, is rare in the south. Fennel and leek are most commonly used in northern jiaozi.

Take the dough out of the basin, rub it into long strips, and cut it into fine and even dough. Take a dough and flatten it, and roll it with a rolling pin into a dough sheet with a thick center and thin sides. The method of fennel pork dumpling stuffing: fennel and pork stuffing (lard is needed for lean meat, otherwise it is not needed), salt, thirteen spices and sesame oil, soy sauce, cooking wine and oyster sauce. Cut the onion and ginger into powder for later use. Soak fennel in light salt water for 10 minute and wash.