Appropriate amount of eggs

Appropriate amount of pork (must be of good quality)

A small amount of auricularia auricula (essential taste)

A small amount of fresh mushrooms (necessary for refreshing)

A small amount of celery (you don't need to add it if you don't like the fragrance)

A small amount of coriander (you don't need to add it if you don't like it)

A small amount of edamame or winter bamboo shoots (fresh)

A small amount of salted mustard tuber (necessary for refreshing)

A small amount of cooking wine (to remove meat flavor)

Proper amount of salt

Appropriate amount of chicken essence (don't put it if you don't like it)

Grandma's eggs. jiaozi?

Beat the eggs evenly according to the amount you need.

Chop other ingredients together and stir well.

Turn on the hot oil and turn it down when you see the hot air. Spoon a spoonful of egg liquid into the oil pan. When the egg skin is formed, put a small piece of meat on it, and then cover it with a spatula. Try to make sure that the egg skin covers all the meat stuffing, and then take out the formed egg dumplings and set them aside.

Repeat the above steps until the egg liquid is used up.

Pour out the remaining cooking oil in the pot. Put all the shaped egg dumplings into the pot and add water, so it is advisable not to eat egg dumplings. Turn on medium heat until the eggs and dumplings are cooked and served.