Exercise:

Grind the front leg meat into minced meat and dice the mushrooms.

Pour a spoonful of soy sauce, a spoonful of cooking wine, a little soy sauce, a little salt, chicken essence and thirteen spices into the meat stuffing (230g of meat stuffing), sprinkle with chopped green onion, sprinkle with a spoonful of hot oil, and add diced mushrooms and mix well;

Jiaozi is wrapped with minced meat and kneaded with water on both sides. About 230 grams of meat stuffing, making 16 jiaozi;

Brush the bottom of the pan with oil, spread the jiaozi evenly, and fry it on low heat until the bottom is slightly burnt.

Pour in the prepared starch water, the amount of which is about half that of jiaozi.

Stir-fry until the water is dry, sprinkle with chopped green onion and sesame seeds, and serve!