Chinese cabbage
350 grams
mutton
250 grams
dumpling wrapper
700 grams
condiments
verdant
Proper amount
salt
Proper amount
soybean
25 ml
refined sugar
3 grams
Cooking wine
20 ml
pepper
3 grams
thirteen?incense
5 grams
chicken essence
Proper amount
sesame oil
Proper amount
energy
Proper amount
step
1. Get all the materials ready.
2. Wash mutton, kick off fat oil and fascia, cut into small pieces, and add onion and ginger.
3. Chop into minced meat for later use.
4. Wash, blanch, filter and cool the Chinese cabbage in a boiling water pot.
5. Squeeze the Chinese cabbage and chop it.
6. Then squeeze the cut cabbage dry for later use.
7. Add salt, soy sauce, sugar, cooking wine, chicken essence, pepper and thirteen spices to the mutton stuffing.
8. Stir the minced meat evenly.
9. Put the Chinese cabbage in.
10. Continue to stir evenly, then pour in sesame oil and stir evenly to become stuffing.
1 1. Take a jiaozi leather bag and put it in with Chinese cabbage and mutton stuffing.
12. Knead into jiaozi green body.
13. Wrap them in turn.
14. Cook in the pot and serve with the vinegar dish.
skill
There will be some fat oil and fascia in the middle of the mutton, so kick it out of the stuffing, so that the mutton tastes good without reducing the taste of the mutton.
Blanching Chinese cabbage, squeezing out water, and then mixing with mutton stuffing.
Mutton has a special smell, which can be chopped with onion and ginger to reduce its taste. When mixing stuffing, adding more pepper and thirteen spices can also reduce the smell of mutton.