Materials/Tools: Portulaca oleracea, pork, soy sauce, braised soy sauce, sesame oil, thirteen spices, salt, chopped green onion, ginger juice, pepper oil, cold water and chopsticks.

1, frozen purslane can be thawed directly in cold water. Never soak in hot water, it will make purslane lose its taste.

2. Prepare fat and thin pork, add soy sauce, braised soy sauce and sesame oil, beat into meat stuffing, then transfer to a basin, add thirteen spices, salt, chopped green onion and ginger juice, stir well, add a spoonful of oyster sauce, stir well, and then pour a layer of Chili oil to stimulate the fragrance.

3. Dry the thawed Portulaca oleracea, cut it into small pieces, and put it into the meat and stir it evenly.

4. When mixing noodles, one catty of noodles is half a catty of water. We can add a spoonful of salt to the flour to make the dumpling skin thin and big.

5. Cook jiaozi, gently shovel the back to prevent jiaozi from breaking the skin, and then order cold water twice to cook.