Buy fresh mutton, carrots, onions, one catty of mutton, half a catty of carrots and onions, and wash them for later use.

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Boil Zanthoxylum bungeanum, Illicium verum, Cortex Cinnamomi Japonici and Ye Chong Ash until the water boils. Turn off the fire after the fragrance overflows. After the water cools, drain the seasoning, leaving water (about 200 grams) for use.

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Chop the ginger and mutton, and then chop the stuffing together.

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Chop minced meat, pour chopped Haitian soy sauce, allspice powder, cooking wine, soy sauce and perfume water, stir evenly in one direction, and set aside after mixing.

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After the carrots were cut, I scraped them clean with a scraper. After eating, sprinkle a spoonful of salt and set aside until the water comes out.

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After chopping the onion, sprinkle a teaspoon of salt in the water.

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When vegetables came out of the water, they were making noodles. Jiaozi noodles should be soft. Knead to the basin light, hand light, face light can be put aside to wake up.

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After squeezing out the water from the dish, stir it with the meat stuffing, pour in the sesame oil, add salt according to the taste, and stir evenly in the same direction.

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After the stuffing is mixed, you can start wrapping jiaozi.

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Success.

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The girl said, mom, give me two more!

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