Ingredients: 300 grams of cabbage.

Accessories: 50 grams of lean pork.

Seasoning: vegetable oil 25g, soy sauce 15g, salt 3g, sugar 10g, onion 5g and ginger 5g.

working methods

1. Wash the onion and ginger separately, and shred them for later use; Wash lean meat and cut it into thin slices with a horizontal knife; Wash the cabbage, remove the pedicle and cut it into elephant eye pieces for later use.

2. Put a clean wok on the fire, add vegetable oil, add meat slices and stir-fry until raw, add onion, shredded ginger, soy sauce, sugar and salt, add Chinese cabbage, stir-fry quickly with quick fire and cut raw.

Second, jiaozi with pork stuffing.

material

250g celery stuffed with pork, 200g carrot, half onion, 5ml soy sauce, 4 slices ginger, appropriate amount of spiced powder, 4g salt, 4g monosodium glutamate, appropriate amount of sesame oil, appropriate amount of salad oil, 1 thick soup treasure.

working methods

1, add sesame oil to the pork stuffing and mix well.

2. Wash celery, onion, ginger and carrots for later use.

3. Add a little salt to the water and remove celery after drowning.

4. Add soy sauce, spiced powder, monosodium glutamate, salt and salad oil to the pork and stir well, then add onion and Jiang Mo and stir well.

5. Cut the celery, squeeze out the water and add it to the stuffing. Add carrots and stir well.

6. Buy ready-made wonton skin. Take a piece of wonton skin, add a proper amount of meat stuffing, roll it up from top to bottom, and pinch the tail together to make it a wet nurse's hat wonton.

7. Boil the water and add 1 thick soup.

8. After the soup melts, add chopped green onion, shredded ginger and salt and boil again.

9. Add wonton and cook it, then put it in a bowl and sprinkle with parsley and carrot slices.