Ingredients preparation: Sophora japonica, eggs, salt and oil.

Cooking steps:

1. Remove the pedicel of Sophora japonica, clean it, then put it in a bowl, beat in the eggs, add a proper amount of salt and stir well for later use.

2, the pot is hot, pour the right amount of oil, pour the egg liquid after the oil is hot, shake the pot, spread the egg liquid flat, fry until it is solidified, fry it into small pieces, and take it out.

Jiaozi method of Sophora japonica stuffing:

1. Wash Sophora japonica and hold it slightly;

2. Pork stuffing, minced onion and ginger;

3. Mix Flos Sophorae Immaturus and meat stuffing, add light soy sauce, peanut oil, salt, cooking wine and sesame oil, and mix well;

4. Take jiaozi Bao and put it into the stuffing;

5. Kneading;

6. Put the boiling water into the fire in the pot. When the water boils, pour it into jiaozi. Stir along the edge of the pan with a frying spoon to promote the rotation of jiaozi and prevent the pan from sticking. Cover the lid, bring the fire to a boil, add a small bowl of cold water, continue to cover the lid, and add cold water three times. Turn off the heat when the skin bulges and is elastic.